Besides helping people achieve financial security through homeownership, I’d like to share another one of my passions with you – Cooking!
Justin’s Moroccan Chicken with Preserved Lemons
This is a crowd pleaser and great for a dinner party when you want to impress!
2 ½ – 3 lbs. chicken thighs and legs
3 tbsp. olive oil
6 cloves garlic, peeled
2 large onions, sliced
1 tsp. ground ginger
1 tsp. paprika
1 tsp. cumin seeds
½ tsp. black pepper
¼ tsp. saffron mixed with 2oz. warm water
½ cup green olives
2 preserved lemons, sliced thin and pulp removed*
½ cup chopped fresh herbs (parsley, cilantro, thyme, and/or chives, etc.)
3 cups chicken broth
½ cup green olives
Additional fresh herbs and preserved lemons for garnish
Mix chicken with all ingredients (except herbs, olives, and chicken broth) and marinate 5 hours, give or take.
Brown chicken in batches with olive oil.
Put garlic, onions, and browned chicken in a big pot. Add chicken broth and herbs. Simmer for 45 minutes.
Serve in a deep bowl and garnish with additional preserved lemons, herbs, and the olives.
Serve with cous cous or crusty bread.
*Making Quick Preserved Lemons
Preserved lemons are key to this recipe, but they are almost impossible to buy in a store and take weeks to make at home. Here’s a shortcut:
In a Pyrex baking dish, add 6 lemons, washed and cut lengthwise into sixths. Cover lemon wedges with 1 cup fresh lemon juice and 6 tbsp. course salt. Bake covered at 200 degrees for 3 hours. Let lemons cool and transfer lemons and juices to a mason jar. Keep refrigerated. They will keep for up to a year. When using for salads or other Moroccan dishes, remove pulp from lemon skin with a spoon and slice the lemon skin into thin slices. The skin is the part that you eat and it has a wonderful salty-sour flavor!
I hope your family enjoys this recipe! If you are looking for home-planning (or cooking) advice, I would be happy to be a resource!
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