Entrée — African Chicken with Preserved Lemons by dvdlee

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Entree -- African Chicken with Preserved Lemons
Submitted by dvdlee on August 27, 2004 at 9:44 am

DESCRIPTION
Entree -- African Chicken with Preserved Lemons

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
[Dajaj-Hamed Msir is the Arabic Name]
by Enrico Gaggioni, Head Chef, La Colombe d'Or, Houston
6-8 servings (you can cut this recipe in 1/2 with no problem)

This recipe is very similar to Djedj b'sla Zafron (Chicken with Onion & Saffron) from The Great Book of Couscous: Classic Cuisines of Morocco, Alergia and Tunisia by Copland Marks. (available from ecookbooks.com) That dish uses saffron instead of turmeric and not as much lemon. I like the greater amount of lemon in this version, and the turmeric is also very traditional.

6 Tablespoons olive oil
2 chickens cut into 8 pieces*** (around 3 to 3/12 lb. each)
8 oz. Onions (finely chopped)
3 teaspoons paprika
2 teaspoons ginger (ground)
1/2 teaspoon turmeric
1 & 1/4 teaspoons salt
fresh ground black pepper
4 preserved lemons (peel only)
1 pint of water (16 oz)
1/2 cup Nicoise olives (Moroccan Olives are best, but very hard to find as well as pricey!)

1. In a large skillet or casserole, brown the chicken in the olive oil until very brown. Do not crowd chicken (use 2 pans or cook in 2 batches if needed). Remove chicken from pan & set aside.

2. Pour excess fat from pan, but leave a film of oil in the pan.

3. Add the onions and brown on medium high heat (around 8 minutes)

4. To the onions, add paprika, ginger, turmeric, salt and several grindings of black pepper. Stir until well mixed.

5. Return the chicken to the pan and add water. Bring to boil, reduce heat to low, cover and simmer for about 45 minutes until chicken is tender. (Dish can be prepared up to this point and chilled for later then reheated.)

6. Add preserved lemon peel 10 minutes before serving. Simmer.

7. Add olives 5 minutes before serving. Simmer.

8. Correct seasonings.

9. To serve, prepare a bed of couscous on a large platter. Place chicken on top and pour some of the sauce over the chicken. Pass remainder of the sauce on the side.

***cut the 2 breasts in half to give 4 pieces of white meat along with legs and thighs.

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