Here is a favorite.                     *  Exported from  MasterCook  *
 
                   Morrocan Chicken with Preserved Lemons
 
 Recipe By     : Miriam P. Posvolsky
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      4 lb          chicken -- legs,breast,and
                         thighs -- cut in 8 parts
    2      tablespoons   lemon juice
                         salt and pepper -- to  taste
    1      teaspoon      saffron
    1      teaspoon      grated ginger root
    3                    onions -- chopped finely
    1                    clove garlic -- minced
    1      tablespoon    cumin powder
    1      tablespoon    coriander seeds -- ground
    2      cups          chicken stock -- preferably  homemade
   12                    pitted green olives -- sliced
    1      tablespoon    paprika
    1                    preserve lemon
    3      tablespoons   olive oil
 
 Season chicken with salt and lemon. Chill 6 hours.
 Process all the spices, along with the ginger and garlic in a food processor.
 Brown chicken pieces in the oil..
 Stir in onions and spice mixture and turn chicken pieces to coat well.
 Add 1 ladle chicken stock and cook over moderate heat turning pieces often.
 Remove breast parts after 20 minutes. Continue cooking the rest of the
 chicken another 25 minutes.
 Return breast to pan. Add lemon rind very thinly sliced and olives.
 Cook 5 to 10 minutes.
 Correct seasonings
 Serve with white rice or couscous with chickpeas and a salad.
 
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 ENJOY!