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Morocco

Braised chicken with lemons

  • Chickens, split into 4 halves
  • large onions, chopped
  • 1 bunch fresh parsley, chopped fine
  • 1 tblsp. Ginger
  • 1 tsp. Salt
  • 1 tsp. White pepper
  • 1 drop yellow food coloring
  • pinch saffron
  • 3 picked lemons, sliced (may use fresh)
  • ½ cup olive oil
  • ½ gallon water
  • ½ cup green olives, with or without pits

Method of Preparation:

In medium stockpot, sauté onions in olive oil. Add chickens and all other ingredients except water. Sauté for 5 minutes. Add water and boil for 1 hour. Remove chickens, place on baking sheet and brown in oven. Boil sauce until it is reduced to a heavy sauce. Be careful not to scorch.


To serve, place chicken in serving dish with cover, garnish with pickled lemon slices, and cover with sauce.


Serves 4.

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