This Moroccan inspired dish combines the timeless flavours of chicken and lemon.
Directions for: Chicken and Preserved Lemon
Ingredients
1 3 lb(s) chicken
2 Tbsp olive oil
2 onion, sliced
2 cloves garlic, minced
2 Tbsp coarsely chopped Preserved lemon
1 tsp paprika
1 tsp ground cumin
1 stick cinnamon
tsp pepper
1 cup chicken stock
cup black olives
cup chopped fresh coriander
Directions
1. Cut chicken into pieces, removing skin. Set aside.
2. In large Dutch oven, heat oil over medium-high heat; brown chicken all over.
3. Transfer to plate.
4. Add sliced onions and garlic to pan; cook over medium heat, stirring occasionally, for 5 minutes.
5. Add chopped preserved lemon, paprika, cumin, cinnamon and pepper; cook for 1 minute.
6. Return chicken pieces to pan along with any juices.
7. Add chicken stock and bring to boil; reduce heat, cover and simmer for about 30 minutes or until juices run clear when chicken is pierced.
8. Discard cinnamon stick.
9. Sprinkle with olives and coriander.
See more: Fry, North American, Fall, Poultry, Herbs, Main, Dinner, Citrus, Winter, Chicken
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