Cook Time
36 min
Yields
4 servings
This Moroccan inspired dish combines the timeless flavours of chicken and lemon.
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ingredients
1 3 ½
lb(s) chicken
2
Tbsp olive oil
2
onion, sliced
2
cloves garlic, minced
2
Tbsp coarsely chopped Preserved lemon
1 ½
tsp paprika
1 ½
tsp ground cumin
1
stick cinnamon
½
tsp pepper
1
cup chicken stock
½
cup black olives
¼
cup chopped fresh coriander
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directions
Step 1
Cut chicken into pieces, removing skin. Set aside.
Step 2
In large Dutch oven, heat oil over medium-high heat; brown chicken all over.
Step 3
Transfer to plate.
Step 4
Add sliced onions and garlic to pan; cook over medium heat, stirring occasionally, for 5 minutes.
Step 5
Add chopped preserved lemon, paprika, cumin, cinnamon and pepper; cook for 1 minute.
Step 6
Return chicken pieces to pan along with any juices.
Step 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.
Step 8
Discard cinnamon stick.
Step 9
Sprinkle with olives and coriander.