Recipe: Moroccan-Style Lemon Chicken with Olives

MOROCCAN-STYLE LEMON CHICKEN WITH OLIVES

1 cup water
1 small onion, grated
1 small onion, finely chopped
2 to 3 garlic cloves, finely minced
1/4 cup finely chopped fresh parsley leaves
2 teaspoons dried cilantro leaves or 2 tablespoons finely chopped
fresh cilantro leaves
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon ground black pepper
About 3 1/2 pounds meaty chicken pieces, skin removed
1 medium fresh lemon
1 cup green olives, whole or pitted with any pimento removed
2 tablespoons lemon juice
1 fresh lemon cut in wedges for garnish

In a Dutch oven, combine water, grated onion, chopped onion, garlic, parsley, cilantro, ginger, turmeric and pepper. Add chicken, and bring liquid to a boil over medium-high heat. Lower heat and simmer, covered, for about an hour, until chicken is very tender.

While chicken is cooking, use a sharp knife to score four or five very shallow 1-inch cuts in the surface of the lemon peel. Put lemon into a saucepan and cover it with water. Bring to a boil, then reduce heat and simmer, covered, 30 minutes. The peel should be very tender. Rinse lemon under cool running water to stop the cooking. Cut open lemon along one of the scored marks. Discard seeds and any loose lemon pulp. Cut peel (without any attached pulp) into small pieces. Set aside.

While lemon is cooking, bring olives to boil in plain water, and simmer for 3 minutes; discard water and let olives soak in cool, clean water. When chicken is tender, stir 2 tablespoons lemon juice into sauce. If chicken has given off a lot of liquid and the sauce is thin, raise heat and boil sauce down until it has thickened to desired consistency. Reduce heat to low, and stir in olives and reserved pieces of cooked lemon peel. Simmer gently about 5 minutes.

To serve, put chicken on large platter, and spoon sauce with the olives and lemon pieces over the top. Garnish with lemon wedges.

Makes 6 servings
Source: The New Jewish Holiday Cookbook by Gloria Kaufer Greene