Moroccan cuisine is influenced by interactions and exchanges with other cultures and nations over the centuries. Moroccans are primarily from Arab berber origin. Their cuisine is typically a mix of Berber, Arab, Andalusi, and Mediterranean cuisines, with slight European and sub-Saharan influences. It has characteristic flavourings include lemon pickle, argan oil, cold-pressed, unrefined olive oil and dried fruits.
Morocco Chicken with preserved lemons and olives
Ingredients
¼ preserved lemon cut into strips and pieces
3 tablespoons olive oil
1.5k of chicken legs
1 onion chopped
2 cloves of garlic chopped
1 ½ teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch of saffron threads
100 gms of green olives pitted
2 bay leaves
Chicken stock
3 tablespoon coriander
Method
Cut out pulp and membrane and rinse the preserved lemon and pat dry and cut into strips and pieces
Heat oven to 180◦
Heat 2 teaspoons of olive oil large fry pan and add chicken and lightly brown on all sides
In fry pan cook cut onion for 5-10 minutes until translucent and add cut up clove of garlic and cook for 5 minutes
Place chicken legs into deep roasting pan; add preserved lemon, spics, fired onion and garlic olives and chicken stock
Cook for up to 1 ½ hrs checking that it is not burning and turning and basting as required. add water if necessary. Sprinkle cup coriander on dish.
Serve with rice
Andrew McEwen
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