Moroccan Chicken Tajine with Chickpeas and Preserved Lemons
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
- 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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