More than anything, it’s the spices that make the cuisine of Morocco fascinating. The warm interplay of cinnamon, ginger, pepper, saffron and turmeric, to name just a few combinations, add depth to a dish whether they’re paired with vegetables or meat. Grilled over a charcoal fire or simmered slowly in a tagine, the aromas during cooking are guaranteed to spur the appetite.
The geography of Morocco belies the common vision of endless desert sands many have of North Africa. Straddling the northwest coast of Africa, Morocco’s long Atlantic and Mediterranean coast is an abundant source of fish and seafood. The fertile coastal plains provide copious amounts of fruit and produce – succulent lemons, brilliant red pomegranates, plump raisins and almonds. The Atlas Mountains harbor lush valleys for raising sheep, goats and poultry.
Crispy chicken with preserved lemon and olives will introduce those unfamiliar with Moroccan cooking with familiar ingredients and to its unique conical pottery cooking vessel, the tagine. Serve the chicken with couscous and for colorful side dishes, orange and carrot salad and butternut squash with caramelized onions.
Crispy Chicken with Preserved Lemon and Olives
Moroccan preserved lemons are available in specialty food shops and upscale grocery stores.
Ingredients:
- 1 4 to 5 pound whole chicken.
- 1 or 2 chicken livers
- 2 garlic cloves
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 preserved lemon
- 1/4 cup olive oil
- 2 tablespoons saffron water
- 1/4 teaspoon ground turmeric
- 1/2 cup grated onion
- 6 sprigs of fresh cilantro tied together
- 1/2 cup green pitted olives
- parchment paper
Preparation:
It is best if the first three steps are done the day before
1. Gently rinse the brine off of the preserved lemon and pat dry. With a sharp thin knife, cut the lemon into quarters and cut the pulp from the rind. Remove any seeds from the pulp and reserve both the skin and the pulp.
2. Combine the garlic cloves, ginger, salt, pepper, the lemon pulp and the olive oil in a blender and blend until smooth.
3. Wash and dry the chicken and trim off excess fat. Reserve the chicken liver. Cut the chicken into quarters. Gently slide fingers under the skin to loosen it from the chicken. Rub most of the garlic mixture on the chicken under and over the skin. Combine the remaining rub with the livers. Cover the chicken and livers with plastic wrap and refrigerate overnight or at least four hours.
4. To make the saffron water, gently dry a pinch of saffron threads in a warm skillet until fragrant. Remove from heat and place in a small bowl. Add two tablespoons of hot water and let sit for 30 minutes.
5. Place the chicken pieces and the livers into a tagine. (Tagines are available at most kitchen supply shops.) If you do not have a tagine, use a heavy pan, such as a dutch oven, with a lid.
6. Combine the saffron water, turmeric, onion and 1/4 cup water. Pour over the chicken. Add the cilantro sprigs on top and cover with a piece of parchment paper.
7. Cover with the lid and place the tagine on a heat diffuser – see photos. It is very important to use a heat diffuser so as not to damage the tagine. Simmer over medium low heat for one to one and a half hours until the chicken in very tender. During the last ten minutes of cooking, preheat oven to 450ºF.
8. Remove and discard the parchment paper and cilantro. Place the chicken, skin side up, on a baking sheet. Bake the chicken for 15 minutes until the skin is crisp.
9. While the chicken is baking, pour the drippings and livers from the tagine into a saucepan. Mash the livers and blend with the drippings. Simmer the sauce until reduced to 3/4th cup. Thinly slice the reserved rinds of the preserved lemons and add to the sauce along with the olives. Gently heat for a few minutes.
10. Remove the chicken from the oven and place back into the bottom of the tagine. Spoon the sauce over the chicken and, if desired, sprinkle the dish with a little minced fresh cilantro. This recipe serve four as a main course.
11. Follow directions on the package for the preparation of couscous. Depending on the type and size of couscous the directions will vary.
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