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Moroccan Chicken with Lemons & Olives

2 t paprika

1 t ground cumin

1 t ground ginger

1 t turmeric

1/2 t cinnamon

1/4 t black pepper

2 T olive oil

3-4 lbs. chicken pieces

Salt

3 cloves minced garlic

1 chopped onion

1 c pitted green olives

1/2 c raisins

1/2 c water

Rind from 1 preserved lemon, rinsed, pulp saved for other use

1/4 c chopped cilantro

1/4 c chopped parsley

Combine all the spices. Pat chicken dry and coat with the spices. Let stand for 1 hour. Brown chicken in olive oil in a thick, heavy skillet. Salt lightly. Add garlic & onions, cover, & cook over low heat for 15 minutes. Add lemon, olives, raisins & water. Cover and simmer until chicken is cooked through & tender, about 30 minutes. Stir in parsley & cilantro, adjust seasonings to taste, and serve with couscous, rice or rice pilaf.