Moroccan Chicken

10 hours Prep: 20 minutes Cook: 45 minutes

2323 calories per serving view nutrition facts

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Ingredients

6	pounds	chicken	cut in serving pieces
2	tablespoons	coarse salt
7	each	garlic cloves
1	cup	vegetable oil
2	teaspoons	ginger
1	teaspoon	turmeric
1	teaspoon	black pepper
1	pinch	saffron
3	large	onion	grated
4	tablespoons	butter
2	cups	chicken broth
1	cup	olives	preferably kalamata
8	slices	pickled lemon

Directions

Rub the chicken pieces well with a mixture of the salt and 4 of the garlic cloves, finely chopped.

Let stand 1 hour for flavors to penetrate then wip off the garlic salt.

Mix the oil, ginger, turmeric, pepper and saffron, and rub the chicken pieces with this mixture.

Put them in a large bowl with any remaining oil mixture and marinate, covered and refrigerated for 8 hours or overnight.

To cook, put the chicken in a large pot with the onion, remaining garlic, coarsely chopped, butter, chicken broth and 2 cups water.

Simmer until tender, about 40 to 45 minutes.

Remove chicken and rapidly boil the liquid down to a thick rich sauce, stirring frequently.

Add the olives and pickled lemon slices, replace chicken, and reheat in the sauce.

Serve with couscous or rice pilaf and a bowl of extra pickled lemons.

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Nutrition Facts

Serving Size 1008g

Amount per Serving

Calories 2323 61% of calories from fat

	% Daily Value*
Total Fat 157.0g	242%
Saturated Fat 39.0g	196%
Trans Fat 0.0g
Cholesterol 647mg	216%
Sodium 4402mg	183%
Total Carbohydrate 21.0g	7%
Dietary Fiber 2.0g	10%
Sugars 7.0g
Protein 197.0g	395%

Vitamin A	20%		Vitamin C	23%
Calcium	23%		Iron	59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Beef in Red Wine

We really enjoyed this dish. The flavor was wonderful. I am going to use leftovers over noodles. However, I needed to use more cornstarch than the recipe called for to make the gravy thick enough