Moroccan Chicken Tajine with Chickpeas and Preserved Lemons

(Serves 4-6)

removing pulp from preserved lemons

 Ingredients:

4 chicken thighs, with bone & skin

4 chicken breasts, with bone and skin

6 cloves garlic, minced

1 tsp. cumin, ground

1 tsp. ginger, ground

½ tsp. sweet paprika

½ Tbs. salt

½ tsp. black pepper, freshly ground

1 can chickpeas

1 large yellow onion, grated

2 Tbs. vegetable oil

2-3 preserved lemons

6 strands saffron

1 cup green olives, pitted

½ bunch flat leaf parsley

½ bunch cilantro

 

Preparation:

• Mix the garlic, cumin, ginger, paprika, salt and pepper in a large bowl
• Add ½ of the grated onion and oil, reserve the other half of the onion
• Rinse the preserved lemons and remove pulp. Reserve lemon peel
• Add the lemon pulp to the bowl with the raw the chicken.
• Marinate in the refrigerator for 24 hours
• To a large Morroccan tajine, clay pot, Dutch oven, or casserole, over medium high heat, add chicken and marinade; the stems from the parsley and cilantro, tied with twine; the rest of the onion; and the saffron.
• Add enough water to cover the chicken and bring to a boil
• Reduce to a simmer, cover, and cook for about 30 minutes until partially cooked
• Remove cover, stir, and continue to simmer for 15 more minutes or until the chicken is tender.
• Remove chicken to a serving dish, cover with foil, and keep warm.
• Slice the preserved lemon peel and olives and stir into the sauce
•  Add parsley, cilantro and chickpeas.
• Reduce sauce until slightly thickened (5-10 minutes)
• Remove skin from the chicken, return to sauce, heat through, and serve with couscous or white rice

 

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