Esta es una exhibición prevé de cómo se va ver la receta de 'Moroccan Chicken With Preserved Lemons' imprimido.

Receta Moroccan Chicken With Preserved Lemons
by Global Cookbook

Moroccan Chicken With Preserved Lemons
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 2 Tbsp. Extra virgin olive oil
  • 3 lb Chicken thighs,skinned/rinse
  • 1 lrg minced onion
  • 2 tsp Paprika
  • 1 tsp Grnd ginger
  • 1/2 tsp Grnd turmeric
  • 1/2 tsp Pepper
  • 1/2 c. Calamata olives (opt)
  • 10 x Moroccan lemon quarters
  • 1/4 c. Finely minced cilantro(opt)

Direcciones

  1. NOTE: For less sodium, use ripe olives instead of calamatas.
  2. Pour oil into a 10-12" frying pan over medium-high heat. Add in chicken and turn pcs often to brown on all sides, about 15 min. Lift out chicken; set aside.
  3. Remove all but 1 Tbsp. oil from pan. Add in onion; stir often over medium-high heat till tinged with brown, about 5 min. Stir in paprika, ginger, turmeric, and pepper. Add in 1 c. water, chicken, olives, 6 preserved lemon quarters, and 1 Tbsp. preserved lemon liquid.
  4. Cover pan and simmer, turning once, till meat is no longer pink at bone
  5. (cut to test) 20-25 min. Skim and throw away fat; transfer chicken and sauce to a wide bowl. Garnish chicken with remaining lemon wedges and cilantro.