Dine a la Marrakech

DEAR SOS: My husband and I love the Moroccan chicken with olives and preserved lemon at Marrakech in Studio City. I’ve tried other recipes without luck. Could you persuade the restaurant to share its recipe?

WYNN

DEAR WYNN: Here’s the recipe. You can find preserved lemons at most Middle Eastern and some specialty markets. If preserved lemons are unavailable, blanch the peel of 2 lemons in boiling water about 5 minutes.

MARRAKECH TAGINE OF CHICKEN WITH OLIVES AND LEMON

1 (3- to 4-pound) chicken, halved or quartered

1/4 cup oil

1/2 teaspoon turmeric

1 teaspoon pepper

1/2 teaspoon ground ginger

1 cup chopped cilantro

1 large onion, thinly sliced

5 cloves garlic, minced

Juice of 1 lemon

1 cup water

Peel of 2 preserved lemons

1 (6-ounce) can pitted green olives, drained and rinsed

Salt

Place chicken in large, heavy skillet and coat with oil, turmeric, pepper and ginger. Add cilantro, onion, garlic, lemon juice and water. Cover and simmer over medium heat until chicken is tender, about 35 minutes.

Transfer chicken to heat-proof casserole, and bake at 400 degrees until golden brown, 30 to 35 minutes. Skim fat from sauce in skillet.

Return chicken to sauce in skillet, and add preserved lemon peel, olives and salt to taste. Simmer 10 minutes.

2 or 4 servings. Each of 4 servings:

715 calories; 1,083 mg sodium; 152 mg cholesterol; 59 grams fat; 9 grams carbohydrates; 40 grams protein; 1.80 grams fiber.

Retro Bread DEAR SOS: Please help end my search for the correct recipe for Tomato Juice Bread served in Los Angeles restaurants years ago.

S.D.

DEAR S.D.: Here’s the old-time recipe going back ages, when canned products were incorporated in breads and cakes.

TOMATO JUICE BREAD

1 cup hot tomato juice

1/4 cup sugar

1 tablespoon salt

1 1/2 tablespoons shortening, plus extra for greasing pan

1 (1/4-ounce) package dry yeast

1 cup warm water

6 cups sifted flour, about

Combine tomato juice, sugar, salt and shortening, and stir until sugar dissolves. Cool to lukewarm.

Soften yeast in 1/4 cup warm water. Add yeast and remaining 3/4 cup water to cooled tomato juice mixture. Add 3 cups flour, blending well. Gradually add enough remaining flour to make soft dough.

Turn dough out onto lightly floured board and knead until smooth and elastic, 8 to 10 minutes. Form into smooth ball. Place in 2 greased 9x5-inch loaf pans. Cover and let rise in warm place free from drafts until doubled in bulk, about 1 hour.

Bake at 400 degrees until toothpick inserted in center comes out clean, about 30 minutes. Remove from pans at once and cool.

20 to 24 servings. Each of 20 servings:

147 calories; 356 mg sodium; 0 cholesterol; 1 gram fat; 29 grams carbohydrates; 4 grams protein; 0.15 gram fiber.

‘Choke’ n’ Cheese Pie

DEAR SOS: Years ago you printed a recipe for an Artichoke Pie. It was absolutely delicious. I’d love to have the recipe again.

SHARON

DEAR SHARON: This was a recipe from a reader in 1973.

veg icon ARTICHOKE PIE

2 (9-ounce) packages frozen artichoke hearts or hearts from 5 artichokes

1/4 cup (1/2 stick) butter

1/2 cup chopped onions

1 tablespoon flour

1/2 cup half and half

1/2 cup sour cream

4 eggs, beaten

Salt, pepper

1/4 teaspoon nutmeg

2 teaspoons minced parsley

1 baked (9-inch) pie crust

1/2 cup shredded Cheddar cheese

1/2 cup shredded Swiss cheese

1/4 cup grated Parmesan cheese

Cook artichoke hearts as directed on package or cook fresh artichoke hearts in boiling water to cover until easily pierced with knife, 20 to 40 minutes. Drain and set aside.

Melt butter and add onions and cook until tender but not browned, 3 to 4 minutes. Stir in flour until well blended, then add half and half. Cook and stir until thickened. Combine sour cream, eggs, salt and pepper to taste, nutmeg and parsley and add to sauteed onions. Set aside.

Put half of artichoke hearts in bottom of pie shell. Sprinkle with Cheddar cheese. Add remaining artichokes in another layer and top with Swiss cheese. Pour egg mixture over layered artichokes and top with Parmesan cheese. Bake at 350 degrees 45 minutes.

4 to 6 servings. Each of 6 servings:

565 calories; 479 mg sodium; 198 mg cholesterol; 41 grams fat; 33 grams carbohydrates; 17 grams protein; 0.84 gram fiber.