This bright and earthy braise, adapted from Paula Wolfert's The Food of Morocco (Ecco, 2011; $45), is a regular on the cafe menu at Chez Panisse, in Berkeley. The restaurant cures its lemons the traditional way; for our shortcut, see "Speedy Preserved Meyer Lemons."

Paula Wolfert
This Story Originally Appeared On sunset.com

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Ngoc Minh Ngo; Styling: Kelly All

Recipe Summary

cook:
1 hr 45 mins
chill:
8 hrs
total:
9 hrs 45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix garlic, ginger, paprika, cumin, pepper, and oil in a bowl. Ease fingers under chicken skin to loosen. Add chicken to bowl; rub garlic mixture under skin and all over outside. Chill, covered, overnight.

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  • Preheat oven to 500°. In a small bowl, combine saffron with 2 tbsp. hot water and let sit 5 minutes. Set chicken, skin side up, in a deep 10-in. or regular 12-in. ovenproof frying pan. In same bowl used for chicken, combine onion, olives, and preserved lemon; put on top of chicken. Combine broth, saffron water, and turmeric in bowl and pour over chicken. Cover tightly with foil.

  • Braise chicken in oven, turning in sauce every 20 minutes, until tender when pierced, 60 to 70 minutes. Skim fat from sauce. Sprinkle chicken with cilantro and serve with couscous.

  • *Find Lucques olives at well-stocked grocery stores. To pit, set on a work surface, set flat side of a wide knife on top, then smack with your hand and pick out the pits. Find preserved lemons at well-stocked grocery stores or robertlambert.com.

Source

Chez Panisse, Berkeley, CA

Nutrition Facts

428 calories; calories from fat 72%; protein 21g; fat 35g; saturated fat 6.2g; carbohydrates 11g; fiber 1.8g; sodium 2369mg; cholesterol 68mg.