Moroccan-Style Chicken

Name: Moroccan-Style Chicken
Yield: 4 servings
Ingredients: 1 lemon; 2 shallots or scallions, finely chopped; Salt and freshly ground black pepper; 1 frying chicken (3 pounds), cut into serving pieces; ¼ cup butter; 1 teaspoon dried orégano; ¾ cup Chicken Stock; 2 tablespoons olive oil; ¼ cup chopped parsley; ½ teaspoon finely minced garlic

Preparation info

4
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 lemon
1 frying chicken (3 pounds), cut into serving pieces

Main course
Gluten-free

Method

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.
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.
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