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Moroccan Chicken with Preserved Lemon and Olives
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This is one of the best-known dishes of Morocco. It is gloriously different from anything from the other side of the Mediterranean, largely due to the absence of tomatoes, and the presence of preserved lemons, olives and spices such as cinnamon, ginger, saffron and turmeric. Moroccans traditionally serve this with bread alone, but I really like to serve it with couscous. Recipe courtesy of Rick Stein, taken from Rick Stein’s Mediterranean Escapes published by BBC Books, price £20.
The Corker recommends - The calm, serene and settled flavours of a top-notch Rioja make a beautiful contrast to the alluring exoticism of this Moorish chicken.
Typical values per serving:
This recipe was first published in November 2007.