And now for the reason I preserved the lemons: My sister has been talking for awhile now about the Moroccan Chicken she and my brother-in-law make with preserved lemons. This is from a recipe originally posted in the New York Times. I tried it out for my friend Barb’s birthday dinner, and it’s just superb, tender and aromatically spiced. I used a Dutch oven instead of a tagine, which worked wonders. You can leave out the olives if you’re not a fan. Serve with Israeli couscous or seasoned pilaf.
- 5 cloves garlic, finely chopped
- ¼ teaspoon saffron threads, pulverized
- ½ teaspoon ground ginger
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- Salt and freshly ground black pepper
- 1 chicken, cut in 8 pieces (I used 8 bone in thighs)
- 2 tablespoons extra virgin olive oil
- 3 medium onions, sliced thin
- 1 cinnamon stick
- 8 calamata olives, pitted and halved
- 8 cracked green olives, pitted and halved
- 1 large or 3 small preserved lemons(sold in specialty food shops)
- 1 cup chicken stock
- Juice of 1/2 lemon
- 1 tablespoon chopped flat-leaf parsley (I used cilantro)
- Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
- Heat oil in heavy skillet or Dutch oven. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
- Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley or cilantro on top, and serve.
My husband loves chicken and rice casserole. However, most of our searches have turned up old school recipes using white rice. While those are good, we prefer brown rice, which takes twice as long to cook and requires more liquid. This version calls for brown rice, and it could not be simpler or more delicious. It’s a one dish delight!
6 4-oz boneless skinless chicken thighs (can use bone-in but increase cooking time)
1 1/2 cups brown rice
1 can cream of mushroom soup
3 cups chicken stock (boiling hot)
2 Tbsp. butter (optional)
Salt and pepper to taste
1 1/2 lbs sliced carrots
1 12-oz bag frozen peas
Preheat oven to 375 degrees. Scatter rice on bottom of 9 x 13″ pan or Dutch oven. Stir in mushroom soup. Layer chicken on top. Season the whole pan generously with salt, pepper and/or spices of your choice. Scatter bits of the butter around the pan.
Pour boiling hot stock on top gently. Wrap tightly with foil (or place top on Dutch oven). Cook for 65 minutes. (If chicken pieces are larger or bone-in, cook an hour and a half.) Immediately afterwards, toss with frozen peas and stir in. Let sit 4-5 minutes. Enjoy!
This deliciousness is a family favorite, shared from our friend Nancy G. Where she got it, I’m not sure, but it is an amazing and unusual blend of flavors. You can make it more or less spicy, as suits your fancy.
3 tbsp. oil
1-2 cups yellow onions, chopped
1 tsp. garlic, chopped fine
3 lb. chicken, cooked & boned
2 Tbsp. Aji (below)
4 slices white bread soaked in
1 c. chicken broth
¾ c. walnuts pureed w/
½ c. evaporated milk
1 tsp. sea salt
5 Tbsp. Parmesan cheese
Aji: Puree in blender:
3 jalapeno peppers, roasted, peeled, seeded
2 Tbsp. olive oil
1 tsp. turmeric
Cook onions & garlic in oil until translucent. Add bread soaked in chicken stock. Add chicken, Aji & walnut paste. Add salt and Parmesan. Cook over low heat until flavors blend.
Optional: garnish with olives & parsley if desired.
Serve with rice. Enjoy!
The greatest chicken rub ever made.
3 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
½ tsp garlic powder
½ tsp black pepper
1 large roasting chicken, or a picnic pack of pieces
1 cup onion, chopped
Preheat oven to 250.
In a small bowl, combine all the spices. If using whole chicken, remove giblets & clean out cavity, patting dry with paper towels. Rub the spice mixture well into the chicken, both inside & out, or all over pieces if using cut up chicken.
Stuff cavity with onions, or simply sprinkle onions over pieces, & place in a shallow baking pan. Roast uncovered at 250 degrees for 5 hours. If using pieces it will probably only take 4 hours.
Baste chicken every hour with pan juices. The juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. Let rest 10 minutes before carving. Enjoy!
Note: To make it a Mexican Sticky Chicken: reduce paprika to 1 tsp., omit thyme, replace with 1 tsp chili powder, 1 tsp garlic powder, 1 tsp black pepper, 1 tsp cumin.