Name: Moroccan Chicken with Saffron and Preserved Lemon
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Olive oil, or to taste - ¼ cup; Garlic, minced - 3 cloves; Ground turmeric - 1 teaspoon; Cumin seeds - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Chicken thighs - 4 large; Olive oil, or as needed - 2 tablespoons; White onion, chopped - 1 medium; Water, or as needed - 2 cups; Saffron threads - 16; Preserved lemon, pulp discarded and thinly sliced - ½; Artichoke bottoms, chopped (Optional) - 2; Olives, or to taste (Optional) - ¼ cup; Coarsely chopped parsley (Optional) - ¼ cup

Moroccan Chicken with Saffron and Preserved Lemon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Moroccan Chicken with Saffron and Preserved Lemon

1. Olive oil, or to taste - ¼ cup

2. Garlic, minced - 3 cloves

3. Ground turmeric - 1 teaspoon

4. Cumin seeds - 1 teaspoon

5. Salt and ground black pepper to taste - 1 teaspoon

6. Chicken thighs - 4 large

7. Olive oil, or as needed - 2 tablespoons

8. White onion, chopped - 1 medium

9. Water, or as needed - 2 cups

10. Saffron threads - 16

11. Preserved lemon, pulp discarded and thinly sliced - ½

12. Artichoke bottoms, chopped (Optional) - 2

13. Olives, or to taste (Optional) - ¼ cup

14. Coarsely chopped parsley (Optional) - ¼ cup

How to cook deliciously - Moroccan Chicken with Saffron and Preserved Lemon

1. Stage

Marinate the chicken: Whisk oil, garlic, turmeric, cumin seeds, salt, and pepper together in a large glass or ceramic bowl. Add chicken and coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 8 hours.

2. Stage

When ready to cook, remove chicken from marinade and shake off excess. Discard remaining marinade.

3. Stage

Heat oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add chicken, skin-side down, and cook until browned, about 4 minutes. Flip chicken and cook until browned on the other side, about 3 minutes more.

4. Stage

Reduce the heat to medium and pour in enough water to cover chicken halfway. Cover and cook for 20 minutes. Sprinkle saffron threads onto chicken and top with preserved lemon slices. Cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

5. Stage

Transfer chicken to a serving platter and garnish with artichokes, olives, and parsley.

6. Stage

Spoon sauce over chicken or serve on the side. If a thicker sauce is desired, continue simmering liquid in the stockpot for 5 to 7 minutes before serving.