Moroccan Chicken With Saffron And Preserved Lemon Recipe

Name: Moroccan Chicken With Saffron And Preserved Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Paste:; 1/4 cup olive oil, or to taste; 3 cloves garlic, minced; 1 teaspoon ground turmeric; 1 teaspoon cumin seeds; salt and ground black pepper to taste; 4 large chicken thighs; 2 tablespoons olive oil, or as needed; 1 white onion, chopped; 2 cups water, or as needed; 16 saffron threads; 1/2 preserved lemon, pulp discarded and thinly sliced; 1/4 cup olives, or to taste (optional); 2 artichoke bottoms, chopped (optional); 1/4 cup coarsely chopped parsley (optional)

Servings: persons

Paste:
1/4 cup olive oil, or to taste
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon cumin seeds
salt and ground black pepper to taste
4 large chicken thighs
2 tablespoons olive oil, or as needed
1 white onion, chopped
2 cups water, or as needed
16 saffron threads
1/2 preserved lemon, pulp discarded and thinly sliced
1/4 cup olives, or to taste (optional)
2 artichoke bottoms, chopped (optional)
1/4 cup coarsely chopped parsley (optional)

1
Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
2
Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
3
Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace 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). Uncover stockpot and transfer chicken to a serving platter.
4
Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Paste:, 1/4 cup olive oil, or to taste, 3 cloves garlic, minced, 1 teaspoon ground turmeric, and more.

Yes, Moroccan Chicken With Saffron And Preserved Lemon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chicken With Saffron And Preserved Lemon

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