Moroccan Chicken with Lemon
| Yield: | 12 Servings |
| Categories: |
| 2 | Chickens; 2-1/2 lb each | |
| 2 | Preserved lemons; (recipe below) | |
| 2 | ts | Finely chopped garlic |
| 2 | ts | Ground; dried ginger |
| 3/4 | ts | Finely ground pepper |
| 1/4 | ts | Powered saffron |
| 1/2 | c | Peanut; vegetable or corn oil |
| 4 | c | Water |
| 3/4 | Grated onion; (how-to below) | |
| 8 | Stalks fresh coriander; (cilantro) tied w/string | |
| Salt to taste | ||
| 24 | Imported black olives; (approx 1 C.) | |
| LEMONS | ||
| 6 | Lemons; up to 10 | |
| Salt |
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