Moroccan Chicken and Preserved Lemons
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Moroccan
Serves: 4
Ingredients
  • Marinade:
  • 3 cloves garlic, crushed
  • 1.5 tsp cumin
  • 1 tsp ground ginger
  • ½ tsp paprika
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • ¼ tsp freshly ground black pepper
  • 2 Tbs olive oil
  • .
  • 10-15 dried apricots
  • ⅛ cup dried cranberries
  • ⅛ cup dried currants
  • 1 preserved lemon- peel only, sliced into strips
  • 6-8 chicken thighs
Instructions
  1. In a large bowl mix all marinade ingredients together then add chicken, coating thoroughly. Cover and refrigerate for at least 1 hour, up to 24 hours.
  2. Once the chicken is marinated, remove from fridge. Heat a large skillet over medium-high heat and place chicken in, skin side down (if your chicken thighs have skin). Brown for 5 minutes then flip with tongs.
  3. Sprinkle apricots, cranberries, currants and preserved lemon peel over the chicken. Do not stir. Turn the heat down to med-low and cover, cooking for an additional 20 minutes. If the mixture appears too dry add ⅛ cup water.
  4. Serve with rice, chelo (persian rice pilaf) or couscous.
Recipe by Port and Fin at https://portandfin.com/moroccan-chicken-with-preserved-lemons/