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Moroccan Lemon Chicken

Ingredients

  • 1 small chicken or pieces of breast or thigh
  • 1 tablespoon vegetable oil
  • 1 small onion, grated or finely chopped
  • 1/4 teaspoon saffron
  • 1/4 teaspoon ground ginger or 1 tablespoon fresh ginger
  • 1/4 teaspoon cinnamon
  • Salt and pepper
  • Handful coriander leaves, finely chopped
  • Handful parsley leaves, finely chopped
  • Peel from 1 preserved lemon, chopped

Instructions

  1. Saut√© and sear chicken in oil and then add all other ingredients except the lemons. Half cover with water and simmer gently until chicken is very tender and liquid much reduced — about 1 to 1 1/2 hours. Throw lemon peel into sauce, cook for a few more minutes and serve.
  2. Lemons Preserved in Salt:
  3. 4 ounces salt for each 2 pounds unwaxed lemons
  4. Cut lemons in quarters, douse in salt and pack into a jar. Add squeezed juice of several extra lemons. Press down and weight with a stone so lemons are all below level of the juice that the salted lemons gradually exude. Leave to soften for 3 weeks to a month.
  5. When you want to use them, cut away and discard the pulp, using just the peel.

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