Dejaj Laimoun (moroccan Chicken With Lemons) Recipe
Yield: 1 mealRecipe by luhu.jp
Ingredients:
2: OR,
1: Garlic clove,
3: Chickens, cut into serving
1/2: Lemon,
-pieces with their livers,
MARINADE
6: Garlic cloves, sliced
-pulverized,
1 tsp: EACH salt, pepper, ground
1/2 cup: Finely chopped green,
-ginger, paprika, ground
-coriander*,
-cumin,
1 1/2 cup: Water,
2 Fluid ounces: olive or,
2: Preserved lemons or limes,
-vegetable oil,
-rinsed, quartered if not
Oil for cooking,
-already sliced,
3 medium: Onions, finely chopped
2 cup: Pitted black Greek olives,
pn Saffron (generous pinch),
Juice of 2-3 lemons,
Directions:
*Or a mixture of coriander and parsley--the dish will not taste as
authentic without coriander
Rub the chicken pieces with garlic and lemon. Mix all the marinade
ingredients together and marinate the chicken overnight. The next day
remove the chicken and livers from the liquid, dry the pieces and
brown them in the oil in a heavy casserole. Remove the pieces and
set them aside. In the pan add the marinade, 1/3 of the chopped
onions, the saffron and coriander. Add the water and bring to the
boil. Add the chicken and simmer gently for about 20 minutes. Take
out the livers, mash them and return to the sauce with the rest of
the onions. Cook for another 10-15 minutes, partially covered. Add
the preserved lemons and the olives and cook for 10 minutes more.
Then place the chicken, olives and lemons on a serving dish. Reduce
the sauce by boiling rapidly, add the lemon juice and pour over the
chicken.
If you are giving away a jar of preserved lemons, you might want to
(Continued to next message) ___ X QMPro 1.53 X Damnation: a beaver
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28.8k (1:102/125)
From: TIFFANY HALL-GRAHAM Date: 03-05-95
======================================================================
==== ==== (Continued from previous message)
write this recipe on a card and tie it to the jar.
from Edible Gifts from Claire Clifton and Martina Nicolls typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95
Source from luhu.jp
authentic without coriander
Rub the chicken pieces with garlic and lemon. Mix all the marinade
ingredients together and marinate the chicken overnight. The next day
remove the chicken and livers from the liquid, dry the pieces and
brown them in the oil in a heavy casserole. Remove the pieces and
set them aside. In the pan add the marinade, 1/3 of the chopped
onions, the saffron and coriander. Add the water and bring to the
boil. Add the chicken and simmer gently for about 20 minutes. Take
out the livers, mash them and return to the sauce with the rest of
the onions. Cook for another 10-15 minutes, partially covered. Add
the preserved lemons and the olives and cook for 10 minutes more.
Then place the chicken, olives and lemons on a serving dish. Reduce
the sauce by boiling rapidly, add the lemon juice and pour over the
chicken.
If you are giving away a jar of preserved lemons, you might want to
(Continued to next message) ___ X QMPro 1.53 X Damnation: a beaver
colony
~-- Maximus 2.02 * Origin: Salata * Redondo Beach, CA * 310-543-0439
28.8k (1:102/125)
From: TIFFANY HALL-GRAHAM Date: 03-05-95
======================================================================
==== ==== (Continued from previous message)
write this recipe on a card and tie it to the jar.
from Edible Gifts from Claire Clifton and Martina Nicolls typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95
Source from luhu.jp