柠檬摩洛哥鸡肉Moroccan Chicken Tangine with Pickled Lemon

腌柠檬做法：柠檬从上而下切四瓣，然后挤汁。接着用盐腌柠檬瓣的中心。Pickled Lemon Method: Cut lemons into 1/4, extract the juice. Spread the lemon open and fill the center woth salt.

把柠檬放入宽口瓶子里，直到填满为止。Place in wide-mouthed jar, paking the lemons very tightly in the jar.

倒入柠檬之后盖紧，置放1-2周，每天摇动至少一次。然后收入冰箱，随时取用。Fill the jar to the top with fresh lemon juice and cover. Leave out on countertop and shake the jar well at least once a day for 1-2 weeks. Refrigerate and use as needed. Remove the flesh, rince and use the peel.

鸡肉做法: 鸡肉抹干，以盐和胡椒粉腌制。起锅热油，下鸡肉煎约3分钟至金黄色后盛碟。Chicken Method: Pat chicken dry, then season with salt and pepper. Heat oil over moderately high heat until hot but not smoking, then saute chicken until golden brown, about 3 munutes on each side. Transfer chicken to a plate.

锅中热少许油，加入鸡肉和鸡汁、蒜蓉、黄姜粉和黑胡椒粉，再炒约1分钟。Add extra oil, return chicken to wok. Add chopped garlic, turmeric and pepper and cook, stirring for 1 minutes.

把腌柠檬切丝，和高汤、酒、橄榄和洋葱一起加入。慢火焖15-20分钟至肉软，盛入碟后撒上少许芹菜。Cut preserved lemon rind into thin strips and add to onions with broth, wine and olives. Braise, covered, until chicken is cooked through and tender, about 15-20 minutes. Serve sprinkled with chinese parseley.