Moroccan Lemon Chicken

Ginger, cinnamon, turmeric and the distinctive flavour of preserved lemon combine to great effect in this braised chicken dish by Merrilees Parker
By Merrilees Parker
Moroccan Lemon Chicken
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 1 x 2 kg chicken
  • 2 tbsp olive oil
  • 1 onion, grated
  • 1 tsp turmeric
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • bunches coriander, chopped
  • bunches parsley, chopped
  • 1-2 preserved lemons, seeds removed and chopped
  • salt and black pepper

Method

1. Place the chicken in a large saucepan with all the ingredients, except the preserved lemons.

2. Half cover the chicken with water and simmer over a low heat for about 20 minutes, turning occasionally.

3. Preheat the oven to 180C/gas 4.

4. Transfer the chicken to the oven and cook until the chicken is tender and the liquid reduced - about 1 hour. Add a little more liquid if it becomes too dry.

5. Stir in the chopped preserved lemon and serve hot.

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