MOROCCAN CHICKEN WITH LEMONS AND OLIVES
By Victoria Chick, contemporary figurative artist and early 19th & 20th century print collector
If you like being creative in your kitchen there are a number of ways to modify ingredients, or shorten/ lengthen cooking time. The only things not to change are the lemons and variety of spices. Fresh spices will always give the best flavor. Preserved lemons are preferable but if you can’t find them or don’t have time to make them yourself, fresh lemons will do but you will need to add extra salt before serving. Want to know how to preserve lemons? Go to https://www.wikihow.com/Preserve-Lemons
This recipe serves 4-6 people.
3-4 lbs. Chicken thighs, skin on
2 Teaspoons paprika
2 Tablespoons olive oil
1 Teaspoon ground cumin
2 Teaspoons ground ginger
1 Teaspoon turmeric
1 Teaspoon cinnamon
½ Teaspoon ground cloves
1 Yellow onion, chopped
3 Cloves garlic, minced
Rind of 1 preserved lemon or 1 slice of fresh lemon for each piece of chicken
1 Cup pitted green olives
1/2 Cup raisins
1/2 Cup water
1/4 Cup each of chopped parsley and cilantro
Salt and pepper taste
Place chicken in a large glass or stainless steel dish. Mix all spices together and rub all over chicken. Let stand refrigerated for at least an hour, or as long as overnight.
Brown chicken in a skillet with the olive oil, sprinkling lightly with salt. (You will be adding salty olives.)
Add garlic and onions. Cover, and cook on low medium for about 15 minutes.
Add lemons, olives, raisins and ½ cup of water. If you are using preserved lemons, rinse most of the salt off before adding. If using fresh lemons just lay a slice on the top of each piece of chicken. Lower heat to simmer. The raisins will plump up and add sweetness as they simmer, the flavors will blend, and the lower temperature will make the chicken tender. Cook for about 45-60 minutes as dark meat takes a bit longer than white to get done. If you need to make enough for a larger group, prepare as directed above to the point where chicken is browned, then you can place two batches in a 11×13 baking dish, then add the lemons, olives, raisins, and water. Cover with foil and bake in a conventional oven at 325 degrees for an hour.
Victoria Chick is the founder of the Cow Trail Art Studio in southwest New Mexico. She received a B.A. in Art from the University of Missouri at Kansas City and awarded an M.F.A. in Painting from Kent State University in Ohio. Visit her website at www.ArtistVictoriaChick.com
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