Moroccan · dinner
Moroccan Chicken with Preserved Lemon and Olives Marinated bone-in chicken is browned and simmered with caramelized onions, olives, preserved lemon, and cinnamon until tender, finished with lemon juice and parsley.
total 55 min
prep 10 min
cook 45 min
servings 4 Original recipe on homemadecooking.com
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Back to 4 servings For the Marinade 5 cloves garlic cloves, finely minced 1 tablespoon fresh ginger, minced or grated 1 teaspoon sweet paprika 0.5 teaspoon ground cumin 0.5 teaspoon ground turmeric 0.5 teaspoon salt freshly ground black pepper 0.5 lemon lemon juice, juice from 1/2 of a lemon 4 bone-in, skin-on chicken thighs 4 bone-in chicken legs For the Moroccan Chicken 2 tablespoons extra-virgin olive oil 3 medium onions, thinly sliced 1 cinnamon stick kalamata olives, a handful, pitted and halved green olives, a handful, pitted and halved 1 large preserved lemon, see recipe below 1 cup chicken stock 0.5 lemon lemon juice, juice of 1/2 a lemon 1 tablespoon flat-leaf parsley, roughly chopped Scrappy Preserved Lemons 0.75 cup coarse sea salt 10 spent (juiced) lemon halves 2 tablespoons cracked coriander seeds
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1 Step 1: In a large bowl, mix garlic, ginger, paprika, cumin, turmeric, salt, and pepper. Add lemon juice and toss chicken to coat. Cover and marinate in the fridge for at least 1 hour, up to 4 hours.2 Step 2: Heat olive oil in a heavy skillet or Dutch oven over medium heat. Brown the chicken on all sides in batches, then remove. Add sliced onions and cook until browned, about 15 minutes. Add the cinnamon stick.3 Step 3: Quarter the preserved lemon, remove the pulp, and slice the peel into thin strips.4 Step 4: Return chicken to the pan over the onions. Scatter olives and preserved lemon over the chicken. Add chicken stock and squeeze remaining lemon half over top.5 Step 5: Cover and cook on low for about 45 minutes, until chicken is cooked through.6 Step 6: Sprinkle with parsley and serve hot.7 Step 7: Add 2 tablespoons of salt to a pint jar. Sprinkle 1 tablespoon salt into each squeezed lemon half and pack them into the jar, one at a time. Top with coriander seeds and pour in enough hot water to completely cover the lemons.8 Step 8: Seal the jar and let it sit at room temperature for about 3 days, shaking daily. Move to the refrigerator and cure until the lemons are softened and meaty, about 3 weeks. Use anytime over the next year!getsaucepan.com/r/bd89c585-7236-411d-8def-e1cb8ea74069 · Original: https://www.homemadecooking.com/class/hml-recipe/moroccan-chicken-preserved-lemons
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