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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the preserved lemons as directed in the recipe. | 2. Pat the chicken dry, then season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch saute pan set over moderately high heat. Saute the chicken until golden brown, about 3 minutes on each side. Transfer the chicken to a plate and keep warm, covered. | 3. Add the remaining tablespoon of oil to the pan and reduce the heat to medium. Add the onion and garlic and cook for 3 to 4 minutes. Add the ginger, paprika, turmeric, saffron, and 1/4 teaspoon pepper and cook for 1 minute, stirring. | 4. Add the chicken and stock to the pan, reduce the heat to low and simmer for about 40 minutes, or until the chicken is tender. | 5. Scrape the pulp from the preserved lemons, and discard or reserve for another use. Cut the lemon rind into slivers and add to the chicken, along with the olives. | 6. Cook for 5 minutes, uncovered. | 7. Transfer the chicken to a serving dish and spoon the olives and lemons around them. Add the lemon juice, taste for seasoning, and add more salt if necessary. | 8. Pour the sauce over the chicken. Sprinkle with the parsley and cilantro and serve. | 9. Make ahead: This dish can be made up to 2 days ahead and kept covered in the refrigerator. Reheat on the stove over low heat until warmed through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	8	pieces	preserved related	-	-	-	-
chicken	1		quartered	-	-	-	-
salt black pepper			ground	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	4		chopped	-	-	-	-
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
hungarian paprika	1/2	teaspoon	sweet	-	-	-	-
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
green olive	16		pitted halved	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
flat leaf parsley	2	tablespoons	chopped	-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.