Modern Jewish Cooking: Recipes & Customs for Today's Kitchen by Leah Koenig

Author:Leah Koenig [Koenig, Leah]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2015-03-16T22:00:00+00:00

MOROCCAN CHICKEN WITH PRESERVED LEMONS

This chicken dish, which Moroccan Jews serve on Shabbat and for the Yom Kippur break fast (see page 336), is packed with layers of flavor thanks to the host of spices, sliced green olives, and preserved lemon rind swimming in the sauce. It is traditionally cooked in an earthenware pot called a tagine, but if you do not have one, a Dutch oven also works beautifully.

SERVES 4 TO 6

3 TBSP EXTRA-VIRGIN OLIVE OIL

2 YELLOW ONIONS, HALVED THROUGH THE ROOT AND THINLY SLICED

KOSHER SALT AND FRESHLY GROUND BLACK PEPPER

4 GARLIC CLOVES, THINLY SLICED

1 TBSP SWEET PAPRIKA

1 TSP GROUND CINNAMON

1/2 TSP GROUND GINGER

1/2 TSP TURMERIC

1/4 TSP CAYENNE PEPPER

2 CUPS/480 ML CHICKEN OR VEGETABLE BROTH

4 LB/1.8 KG SKIN-ON CHICKEN LEGS AND THIGHS, TRIMMED OF EXCESS FAT

1 PRESERVED LEMON (PAGE 320), RINSED, PITH REMOVED, AND PEEL THINLY SLICED

1/2 CUP/80 G GREEN OLIVES, PITTED AND THINLY SLICED

2 TBSP FRESH LEMON JUICE

ROUGHLY CHOPPED FRESH FLAT-LEAF PARSLEY OR CILANTRO FOR SPRINKLING

1. Heat the olive oil in a Dutch oven set over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, 6 to 8 minutes. Add the garlic, paprika, cinnamon, ginger, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute.

2. Add the broth and bring the mixture to a boil. Meanwhile, sprinkle the chicken pieces with pepper, then add to the pot along with the preserved lemon. (It’s okay if not all the chicken pieces are fully submerged in the broth.) Cover, turn the heat to medium-low, and simmer, stirring occasionally, until the chicken is tender and almost falling off the bone, 50 to 60 minutes. Use a pair of tongs to transfer the chicken to a platter.

3. Add the olives and lemon juice to the pot. Raise the heat to high, bring to a boil, and cook, uncovered, stirring occasionally, until slightly thickened, 5 to 10 minutes. Season with salt and pepper, and spoon the sauce over the chicken. Sprinkle with parsley. Serve hot.

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