Middle Eastern Recipes Συνταγές της Μέσης Ανατολής | Page 116

Συνταγές της Μέσης Ανατολής
ARSIS Cultural Mediator in Diavata Open Centre of Temporary
Reception Rhanim Mohamed prepared the following recipe from his
country.
MOROCCAN CHICKEN
WITH PICKLED LEMON, OLIVES AND ONION
Traditional daily dish of Morocco, served with rice.
INGREDIENTS:
6 chicken legs cut into halves
50 ml olive oil
350 g onion, cut into slices
½ bunch of fresh coriander
1 bunch of fresh parsley
60 g trimmed ginger
2 cloves of garlic, crushed
30 g fresh turmeric, finely chopped
200 ml chicken broth
150 g green crushed olives, cut into halves
2 pickled lemons cut into slices
salt, freshly ground pepper
saffron
METHOD:
Cut the chicken legs into halves; marinate them with ginger, turmeric,
salt and pepper. Refrigerate for half an hour. In a saucepan, sauté the
marinated chicken with olive oil until it gets evenly browned. Remove
the chicken from the pot and toss the excess oil. Add the sliced onion,
ginger, turmeric, garlic and sauté for 2 minutes on low heat. Add saffron,
chicken broth and the sautéed chicken legs. Cover the pot and cook
for 45 minutes in a very low heat. Add olives, sliced pickled lemons
and cook for 1 minute until nearly all liquid is absorbed. Remove the
pot from the heat. Add all herbs (only the leaves) and sprinkle with
salt and pepper. Remove the cooked chicken (only) from the pot and
place it in the oven. Add a little butter and roast until it gets golden.
When ready, add into the pan all the rest ingredients from the pot.
Let rest for 10 minutes and serve.
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