Recipe for Dejaj Laimoun (Moroccan Chicken With Lemons)


3 chickens; cut into serving pieces w
1 garlic clove
1/2 lemon
6 garlic cloves; sliced
1 teaspoon each salt, pepper, ground ginger, p; aprika, ground cumin
2 fluid ounces olive or vegetable oil
1 oil for cooking
3 medium onions; finely chopped
1 pinch saffron (generous pinch); pulverized
1/2 cup finely chopped green coriander*
1 1/2 cup water
2 preserved lemons or limes; rinsed, quartered if not
2 cup pitted black greek olives
1 juice of 2-3 lemons


*Or a mixture of coriander and parsley--the dish will not taste as authentic without coriander

Rub the chicken pieces with garlic and lemon. Mix all the marinade ingredients together and marinate the chicken overnight. The next day remove the chicken and livers from the liquid, dry the pieces and brown them in the oil in a heavy casserole. Remove the pieces and set them aside. In the pan add the marinade, 1/3 of the chopped onions, the saffron and coriander. Add the water and bring to the boil. Add the chicken and simmer gently for about 20 minutes. Take out the livers, mash them and return to the sauce with the rest of the onions. Cook for another 10-15 minutes, partially covered. Add the preserved lemons and the olives and cook for 10 minutes more. Then place the chicken, olives and lemons on a serving dish. Reduce the sauce by boiling rapidly, add the lemon juice and pour over the chicken.

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