Moroccan-Style Chicken

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 lemon
  • 1 frying chicken (3 pounds), cut into serving pieces
  • Salt and freshly ground black pepper
  • ¼ cup butter
  • 2 tablespoons olive oil
  • 2 shallots or scallions, finely chopped
  • ½ teaspoon finely minced garlic
  • ¾ cup Chicken Stock
  • ¼ cup chopped parsley
  • 1 teaspoon dried orégano


    1. With a swivel-bladed paring knife pare away half of the lemon rind and cut it into very thin strips. Reserve. Squeeze the lemon and reserve the juice.

    2. Sprinkle the chicken parts with salt and pepper. Heat half of the butter and the oil in a skillet. Brown the chicken pieces in it on all sides and transfer them to a warm plate.

    3. Add the shallots and garlic to the skillet in which the chicken was browned. Cook, stirring, until golden. Add one-quarter cup of the stock and stir to dissolve all brown particles clinging to the bottom and sides of the skillet. Cook until the liquid is almost evaporated. Reduce the remaining stock to one-third cup.

    4. Return the chicken to the skillet and sprinkle with the parsley, orégano, lemon rind, lemon juice and the reduced stock. Cover and cook slowly for about thirty minutes, until the chicken is tender. Stir the remaining butter into the sauce and serve immediately.