Food By Mom -- Chicken with lemon & Olives

I love the flavors of Moroccan foods. I first encountered them way back in 1964. That summer, the year I graduated from high school, my brother got my friend and me jobs at the World's Fair in New York. We worked just part-time but we were able to spend the summer away from home, exploring New York and the wonders of the Fair. One day we decided to have lunch at the Moroccan pavilion and that day, my love affair with Moroccan food began. So today, a favorite of mine. I have no idea where I first found this recipe or even when. Over time, I have added and subtracted to it so by now it is an interpretation rather than anything like an authentic version. But it is GOOD.

No pictures today -- just try the recipe.

Chicken with Lemon and Olives

2 teaspoons paprika 



1 teaspoon ground cumin
 


1 teaspoon ground ginger
 


1 teaspoon turmeric 


½ teaspoon ground coriander
 


½ teaspoon cinnamon
 


¼ teaspoon freshly ground pepper

2 Tbsp olive oil
 


1 chicken, 3-4 lbs, cut into 8 pieces use chicken thighs (the dark meat is more flavorful)
 


3 cloves garlic, minced
 


1 onion, chopped 


1 preserved lemon, cut into wedges or fresh lemon, cut into thin slices including peel
 


1 cup green olives, pitted
 
 


½ cup chopped dates or raisins.


In a large, heavy bottomed skillet, heat the olive oil on medium high heat. Add the chicken pieces, and brown, skin side down for five minutes. Lower the heat to medium-low, add the garlic and onions. Add spices.
 Turn chicken pieces over. Add the lemons, olives, raisins. Lower the heat to low, cover, and cook for an hour, until the chicken is cooked through and quite tender. 



Serves 4 to 6. Serve with couscous or rice

I'm preparing this tonight!


I'll have photos of how to make preserved lemons next week. Fresh lemons really are okay in this recipe, though of course, preserved ones are even better.


© Cheryl Fuller, 2007. All  rights reserved.