Quick Braised Chicken With Moroccan Spices Lemon And Olives
From in the kitchen with a good appetitie. feel free to substitute a large preserved lemon and skip the blanching step.
Steps
Thinly slice lemon crosswise into rounds.
Cut rounds into quarters.
Place lemon in a small saucepan with water just to cover and stir in 1 tablespoon kosher salt.
Bring to a boil , then reduce heat and simmer for 5 minutes.
Drain well and rinse lemon under cold water.
Heat 3 tablespoons of oil in a dutch oven or large , deep skillet or over medium high heat.
Dry the chicken pieces and season them with remaining 1 1 / 2 teaspoons kosher salt and the pepper.
Place them in the skillet in batches and brown on all sides , about 10 minutes.
Remove the chicken and place on a paper towel lined plate.
If skillet looks dry add the remaining tablespoon oil.
Add the onion to the skillet and cook until slightly softened.
Add the ginger , garlic , coriander , cumin , paprika , turmeric and cayenne pepper and stir together.
Cook 1 minute longer.
Add the chicken pieces and stir to coat with the spice mixture.
Pour the chicken stock into the skillet so that 2 / 3 of the chicken is subme.
Ingredients
lemon, kosher salt, chicken legs, black pepper, extra virgin olive oil, onion, garlic, fresh ginger, ground coriander, ground cumin, paprika, turmeric, cayenne pepper, chicken stock, saffron, green olives, dried currants, cilantro