Moroccan Chicken

Categories: Main Dishes, Chicken

Yield: 6

This exotic-tasting chicken is adapted from Nancy Harmon Jenkins' excellent new cookbook the Mediterranean Diet (Bantam, $33.95). Start preserving the lemons today and you can make this wonderful dish next Wednesday. It's worth the wait! Preserved Lemons Lemons preserved in salt and lemon juice garnish many Moroccan stews and salads. Their zesty flavor can't be duplicated by fresh lemons, and complements salads, chicken and fish beautifully. This simple recipe comes from Mediterranean expert Paula Wolfert - www.paulawolfert.com .

Directions: 2 lemons - 1/3 cup coarse sea salt - 1/2 cup fresh lemon juice Scrub lemons and dry well. Cut each into 8 wedges. Toss with salt and place in glass jar with glass or plastic-coated lid (an empty coffee jar works well). Let lemons ripen at room temperature 7 days, shaking jar each day to distribute salt and juice. To store longer, add olive oil to cover and refrigerate. To use, cut out pulp from each wedge and discard, then slice rind thinly. Moroccan Chicken Recipe - 3 lb chicken pieces (thighs, legs, breasts) - 2 tbsp lemon juice - 2 tbsp salt (sea or regular) - 1/4 cup extra virgin olive oil - 2 medium onions, halved, thinly sliced - 1/4 cup minced fresh coriander - 1/4 cup minced flat-leafed Parsley - 1 tbsp minced garlic - 1 1/2 tsp ground ginger - 1/2 tsp black pepper - pinch saffron threads rind of 1/2 preserved lemon (preceding recipe), cut in thin strips - 1/3 cup water - 2 tsp paprika - 1/2 cup black olives Skin chicken pieces. Rub all over with lemon juice, then with salt. Set aside in a cool place 30 minutes, or refrigerate overnight. Rinse chicken and pat dry with paper towels. In heavy pot or skillet, heat oil on medium-high heat. Fry chicken pieces in batches until golden brown. Remove from pan. Add onions to pan and cook 5 minutes, or until limp. Lower heat and add coriander, parsley, garlic, ginger, pepper, saffron, half the preserved lemon slices, water and paprika. Mix well, then add chicken pieces, stirring well to coat with herb mixture. Cover pan and cook on low heat about 40 minutes, or until chicken is tender, stirring occasionally. Add olives in last 5 minutes of cooking. To serve, transfer chicken pieces to a platter, stir sauce and spoon over top. Garnish with remaining strips of preserved lemon. Serve over hot couscous or egg noodles. Serves 6.

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