Moroccan Chicken with Preserved Lemons
| Yield: | 4 Servings |
| Categories: | Chicken |
| 2 | sm | Whole chickens, about 2 1/2 pounds each, giblets reserved |
| 1 | Lemon, quartered | |
| Sea salt and freshly ground black pepper | ||
| 1/3 | c | Chopped cilantro |
| 1/3 | c | Minced parsley |
| 2 | tb | Minced garlic |
| 1 | tb | Powdered ginger |
| 1/4 | ts | Saffron threads |
| 1 | Preserved lemon, cut into small pieces | |
| Black pepper, to taste | ||
| 1/3 | c | Olive oil |
| 2 | lg | Onions, thinly sliced |
| 1 | tb | Paprika |
| 2 | tb | Butter |
| 1 | c | Black or violet olives |
| Preserved lemon peel, for garnish |
Advertisement