---------------------------------------------------------------- From: "kenk" Newsgroups: rec.food.recipes Subject: Moroccan Chicken (Djej Mqualli ) Followup-To: rec.food.cooking Date: 21 May 1999 04:32:51 -0600 Organization: Espana Reply-To: "kenk" NNTP-Posting-Host: llama.swcp.com Moroccan Chicken (Djej Mqualli ) Serves 4 1 chicken including the liver about 3 lbs. 1/2 teaspoon ginger 1-1/2 teaspoon cinnamon Large pinch of Turmeric (saffron too expensive & color is objective ) Salt to taste White pepper to taste 2.-3 garlic cloves 3 tablespoons veg. oil l large onion, finely chopped Large bunch of parsley, finely chopped Large bunch of coriander, finely chopped Peel of 1 preserved lemon, or 2 preserved limes rinsed and cut into small pieces 2 ozs. pinky-green or brown olives, soaked in a change of water for 1 hour Clean the chicken. Put the ginger, cinnamon, turmeric, a pinch of salt and pepper in a large pan with about 5 cups of water and the oil. Stir well, and then =20 add the chicken with the liver plus the rest of the ingredients except the preserved fruit and olives. Cover and cook for 45 minutes, turning it over occasionally and adding more water if necessary. Then add the fruit peel and olives and cook a further 15 minutes or until the meat comes away from the bone. Remove the liver, mash it, return it to the pan to thicken the sauce. The sauce should be thick, but not dry. Transfer the chicken to a serving plate and pour the sauce over the top. Serve hot -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.