MOROCCAN CHICKEN with Pickled Lemons and Artichokes
Based on a recipe by Yamina Bellaachia
Sautee in a LARGE Skillet:
2/3 cup canola oil
2 big onions, chopped
When onions are tender add:
3 tsp minced garlic from a jar
1/3 cup chopped fresh parsley
1 TBS dry ginger
1 TBS paprika
1 tsp turmeric
1 pinch of saffron
Salt and Pepper
2 pickled lemons* (thinly sliced)
1 TBS lemon juice
1 whole chicken cut up or 3 lbs breast and/or thighs cut into pieces
Add 4 cups of water and simmer until chicken is done.
Add:
1 package frozen artichoke hearts defrosted and quartered
Optional: add 1/2 cup ripe olives, pitted
Cook another 15 minutes. If there is too much sauce, let it reduce.
Serve with couscous or rice pilaf.
*Pickled Lemons are available in most Middle Eastern Markets
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