So I was thinking about how to make this dish healthier. My son mentioned yesterday that he really wanted me to remove the skin since it doesn't get crispy. Do you think the dish would work if I skinned the chicken before marinating it? Here's the recipe again...thoughts?
Chicken with Preserved Lemons, Olives, and Spices
(Cuisine at home, April 2002, Issue 32, p. 25)
Makes: 4–6 Servings Total Time: 2 1/2 Hours + Marinating Time Rating: Intermediate
Combine and Marinate:
3 lbs. chicken thighs and legs
1/4 cup olive oil
1/4 cup honey
2 T. lemon juice
1 T. sweet paprika
1/2 t. ground ginger
1/2 t. crushed red pepper flakes
1/4 t. turmeric
6 cloves garlic, chopped
Layer; Sweat:
2 cups carrots, thinly sliced
2 cups yellow onion, diced
2 cups Roma tomatoes, diced
1 t. whole cumin seed
1 cinnamon stick
Add and Simmer:
Chicken and marinade
Salt and pepper to taste
Mix Together for Dumplings:
3/4 cup all-purpose flour
1/2 cup dry instant couscous
1 T. sugar
2 t. baking powder
1/2 t. kosher salt
1/4 t. ground cinnamon
1/4 t. ground ginger
Cut in:
2 T. cold unsalted butter, cubed
Whisk Together; Stir in:
1/3 cup milk
1 egg
Scatter Chicken with:
12 kalamata olives, pitted
1 preserved lemon, pulp removed and rind thinly sliced
Add, If Necessary:
Up to 1 cup water
Drop Batter into Sauce.
Cover and Steam.
Garnish with:
1 preserved lemon, pulp removed and rind thinly sliced
1/4 cup fresh cilantro leaves
Combine chicken with oil, honey, lemon juice, spices, and garlic. Chill and marinate at least one hour or overnight.
Layer vegetables in a saute pan then sprinkle with cumin seed and cinnamon stick. Cover and sweat over medium-low heat until juices are released, 25 minutes (do not brown).
Add chicken and its marinade; season with salt and pepper. Replace lid slightly askew (so steam can escape) and simmer 45 minutes. Flip chicken pieces over and lightly season again with salt and pepper. Replace lid (still askew) and cook until chicken is very tender, 45 more minutes. Meanwhile, pit olives then slice preserved lemons; set aside.
Mix dry ingredients for dumplings, together in a medium bowl.
Cut in butter with a pastry blender until the size of peas.
Whisk egg and milk in a bowl; stir into dry ingredients; set aside.
Scatter the olives and half of the sliced lemons over the chicken; simmer, uncovered, 5–8 minutes. Transfer chicken to a platter and cover with foil to keep warm.
Add up to 1 cup of water if necessary for the dumplings to simmer.
Drop batter into barely simmering sauce using a small scoop or by tablespoonfuls.
Cover and steam dumplings for about 8 minutes. Don’t peek too often, but monitor the heat so sauce doesn’t boil too vigorously.
Garnish chicken and dumplings with preserved lemon rind and cilantro.
Nutrition Information (Per 1/4th):
633 calories 60% calories from fat 70g total fat 43g carb. 526mg sodium
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