Yummy Moroccan Lemon Chicken
Having read about the robust flavors of Moroccan food, I fell in love with it. This Yummy Moroccan Lemon Chicken is cooked with preserved lemon. It is usually slow-cooked in a tagine. Tagine is traditional cookware made of clay or ceramic. The word tagine also alludes to the succulent, stew-like recipe cooked in it. This reminded me of my mom and her slow cooking on the angeethi and that’s why I tried it out This Yummilicious Moroccan Lemon Chicken gets a punch of bright flavor from the tangy preserved lemons. I didn’t have preserved so I used these local green tangy lemons instead. While cooking, there matures a rich, spiced sauce, which is yummy. It is soaked up with flatbread.
After the irresistible Shakshuka flavor combinations, this is one cuisine which I want to explore. Traditional Moroccan cooking is a blend of the cuisines of its European and Mediterranean neighbours, but old-fashioned African, Middle Eastern and even South American flavors appear in many Moroccan dishes. The Moroccan spice, ras el hanout includes a medley of ground spices, like cumin, cinnamon, ginger, peppers, saffron and turmeric.
Recipe for Yummy Moroccan Lemon Chicken
The gravy in this recipe is full of aromatic spices but laced at the end with chopped lemon, which adds a tangy flavour and adds a punch to the richness.
3 tbsp oil
750 gms chicken pieces
salt and freshly ground pepper
2 onions, peeled and sliced
1 tsp ground ginger
5 cloves garlic, crushed
½ tsp ground cumin
1 tsp ground cinnamon
1 inch cinnamon stick
½ tsp turmeric
Few saffron threads
1 ½ cups) chicken stock
2 lemons quartered (use preserved lemons for authentic taste)
Fresh cilantro, chopped
Firstly, heat a deep heavy-bottomed skillet over medium-high heat.
Next, add the oil and let it heat.
Now, drop the chicken pieces into the hot oil and brown on all sides. Once browned, remove the chicken to a plate.
Meanwhile, boil a couple of chicken pieces in 2 cups of water. Add cardamom and cinnamon for flavorful stock.
Eventually, reduce the heat to medium and add the onions in the same pan.
Sauté until they are soft and golden. Add the garlic and ginger. Cook for another minute or so, until fragrant.
Add the spices and sauté with the onions and garlic until fragrant.
Pour in the stock, scraping all of the flavourful browned bits left on the bottom of the pot. Return the chicken to the pot and turn up the heat.
Once the gravy thickens a bit, add the chopped lemons. Cover and place a heavy weight on the lid and let it simmer for 30 minutes.
Uncover the chicken which is now extremely tender. Transfer to a serving tray
Garnish with the chopped cilantro and serve this Yummilicious Moroccan Lemon Chicken with flatbread, naan or paratha.