Recipe - Morrocan Chicken With Preserved Lemons

1 4lb chicken; legs, breast,
and thighs, cut in 8 parts
2 tablespoon Lemon juice
Salt and pepper; to taste
1 teaspoon Saffron
1 teaspoon Grated ginger root
3 Onions; chopped finely
1 Clove garlic; minced
1 tablespoon Cumin powder
1 tablespoon Coriander seeds; ground
2 cup Chicken stock; preferably
homemade
12 Pitted green olives; cut or sliced up
1 tablespoon Paprika
1 Preserve lemon
3 tablespoon Olive oil

Season chicken with salt and lemon. Chill 6 hours. Process all the spices,
along with the ginger and garlic in a food processor. Brown chicken pieces
in the oil.. Stir in onions and spice mixture and turn chicken pieces to
coat well. Add 1 ladle chicken stock and cook over moderate heat turning
pieces often. Remove breast parts after 20 minutes. Continue cooking the
rest of the chicken another 25 minutes. Return breast to pan. Add lemon
rind very thinly cut or sliced up and olives. Cook 5 to 10 minutes. Correct
seasonings Serve with white rice or couscous with chickpeas and a salad.

Recipe by: Miriam P. Posvolsky Posted to TNT Prodigy's Recipe Exchange
Newsletter by Leon & Miriam Posvolsky miriamp@pobox.com on Jul 22, 1997