Recipes for Busy Lawyers
Editor’s Note—This is a new series for our newsletter, send us the most delicious and nutritious recipes that you love to feed yourself or your family and we will share them!
Tangine of Chicken with Preserved Lemons and Olives
Best Known Moroccan Chicken Dish
Submitted by: Carla Barboza
Recipe from Arabesque, A taste of Morocco, Turkey & Lebanon, by: Claudia Roden.
3 tablespoons olive oil
2 onions, finely chopped
2 to 3 garlic cloves, crushed
1/2 teaspoon crushed saffron threads or saffron powder
1/2 teaspoon ground ginger
salt and pepper
juice of 1/2 lemon
2 tablespoons chopped coriander
2 tablespoons chopped flat leaf parsley peel of 1 large or 2 small
12-16 green or kalamata olives
In a wide casserole dish or heavy bottomed pan that can hold all the chicken, heat oil and sautée onion, garlic, saffron and ginger.
Put in the chicken pieces, season with salt and pepper, and pour in 1 1/4 cups of water. Simmer, covered, turning the pieces a few times and adding a little water if it becomes too dry. Cook chicken for about 40 minutes until done.
Stir into the sauce the lemon juice, coriander and parsley, the preserved lemon peel cut into squares or strips and the olives. Simmer uncovered for 5 to 10 minutes, until the reduced sauce is thick.
Present the chicken on a serving dish with the olives and lemon peel on top of the meat.
Serve over rice pilaf or couscous.
Carla Barboza is the principal of Los Angeles’ Barboza & Associates, founded in 1998. Ms. Barboza is available as a mediator, arbitrator and investigator in employment disputes, including discrimination, harassment, retaliation and wage and hour issues.