Ever vigilant for novel chicken recipes, this one has a hint of Morocco about it. If at all possible include the saffron.
Servings: 4Prep Time: 10 minutes Cook Time: 1 3/4 to 2 hours
3 1/2 to 4 pound chicken
3 tablsp peanut or vegetable oil
1 large onion, grated
2 or 3 garlic cloves, grated
1/4 teasp crushed saffron threads or powdered saffron
3/4 teasp ground ginger
1 1/2 teasp cinnamon
salt and freshly ground pepper
2 preserved lemons, peel only, rinsed and cut in 1/4 inch dice
12 kalamata olives, rinsed to remove salt
Place whole chicken in saucepan with oil, onion, garlic, and spices. Add water so that chicken is about half-way submerged.
Cover pan and simmer chicken, turning the chicken a few times. Add more water if necessary. Cook for about 1 1/2 hours, or until the meat is tender and easily comes away from bone. Liquid should be reduced to a thick sauce.
Add lemon peel and olives to sauce for last 15 minutes of cooking.
To serve, cut chicken into serving pieces and serve hot with extra sauce.
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