Name: Moroccan Chicken with Preserved Lemons
Ingredients: 2 sm Whole chickens, about 2 1/2 pounds each, giblets reserved; 1 Lemon, quartered; Sea salt and freshly ground black pepper; 1/3 c Chopped cilantro; 1/3 c Minced parsley; 2 tb Minced garlic; 1 tb Powdered ginger; 1/4 ts Saffron threads; 1 Preserved lemon, cut into small pieces; Black pepper, to taste; 1/3 c Olive oil; 2 lg Onions, thinly sliced; 1 tb Paprika; 2 tb Butter; 1 c Black or violet olives; Preserved lemon peel, for garnish

Just because you come to Christ does not mean you will not experience suffering. Christians and non-Christians suffer with similar trials. The difference is not in the nature of the trial, but rather the way in which we respond to the trials. You see, the world needs things in their life to go well to stay happy. Therefore they are continually up and down based upon their circumstances. Christians however know that God is sovereign over the trials they experience. They know the trials are specifically customized to their lives sent from the wise and loving hands of God. They are not sent to rob us of our joy. They are sent to refine us and make us more like Christ. Therefore it is our responsibility to by God’s grace remain under the trials until they perform in us the work designated by God. Knowing and believing this, we can have deep joy even in the worst of times because we know God’s refining process is the best thing we can ask for for spiritual transformation, Christlikeness.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Moroccan	Taste, Chicken and	4	Servings

INGREDIENTS

2	sm	Whole chickens, about 2 1/2 pounds each, giblets reserved
1		Lemon, quartered
		Sea salt and freshly ground black pepper
1/3	c	Chopped cilantro
1/3	c	Minced parsley
2	tb	Minced garlic
1	tb	Powdered ginger
1/4	ts	Saffron threads
1		Preserved lemon, cut into small pieces
		Black pepper, to taste
1/3	c	Olive oil
2	lg	Onions, thinly sliced
1	tb	Paprika
2	tb	Butter
1	c	Black or violet olives
		Preserved lemon peel, for garnish

INSTRUCTIONS

Recipe By : Taste Show # TS4762
Remove excess fat from chicken, rinse well inside and out and pat dry. Rub
chickens with lemon inside and out and under skin of breasts. Rub with sea
salt and set aside to marinate in a nonreactive baking dish, covered and
refrigerated, overnight. Next day, rinse chickens again and pat dry.
In a flameproof casserole large enough to hold both chickens combine
cilantro, parsley, garlic, ginger, saffron, preserved lemon and pepper to
taste. Add 1/4 cup water and chickens, turning to coat thoroughly, and
rubbing some of the mixture inside. Add reserved giblets, except livers.
Pour oil over and bring to a simmer over low heat. When chicken begins to
sizzle, add onions, cover and cook for 30 minutes. Add livers and paprika
and continue to cook, covered, 1 hour more.
Remove chickens to a carving board and let rest, covered loosely with foil,
while you finish the sauce. Cut giblets into small pieces and return to
sauce. Using a fork, crush livers into sauce to thicken. Sauce should be
thick -- if it is thin, boil until reduced and thickened. Add butter and
olives. Heat, swirling pan, until sauce is emulsified. To serve, cut
chickens into quarters and arrange on a warmed platter. Spoon sauce over
and garnish with lemon peel.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to
MC-Recipe Digest V1 #614 by Peggy Morgan <[email protected]> on 97

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