Moroccan Chicken with Preserved Lemon

Instructions

1. Step 1

   Pat the chicken dry. Coat it evenly with the ground ginger, cumin, turmeric, paprika, black pepper, saffron, and salt in a mixing bowl.

   Ingredients used: 8.0 piece Chicken Thigh, 2.0 gr Ground Black Pepper, 3.0 gr Ground Cumin, 4.0 gr Ground Ginger, 3.0 gr Ground Turmeric, 2.0 gr Paprika, 0.2 gr Saffron, 5.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Heat 2 tbsp (30 ml) of the olive oil in the Dutch oven over medium heat. Brown the seasoned chicken in batches, skin-side down first, then transfer it to a clean plate.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven, tongs

3. Step 3

   Add the remaining 1 tbsp (15 ml) olive oil and the onion to the pot. Cook over medium heat, stirring occasionally, until softened and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 300.0 gr Onion

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the garlic and stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Pour in the chicken stock and scrape the browned residue from the bottom of the pot. Bring the liquid to a simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 350.0 ml Chicken Stock

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Return the browned chicken and its collected juices to the pot, then add the coriander and parsley. Cover and braise over low heat until the chicken is tender.

   Timer: 35 min (fixed)

   Ingredients used: 15.0 gr Coriander, 15.0 gr Parsley

   Cookware: Dutch oven, tongs

7. Step 7

   Stir in the preserved lemon rind and green olives. Simmer uncovered over low heat until the sauce is slightly reduced and the thickest part of each chicken thigh reaches at least 74°C.

   Timer: 15 min (fixed)

   Ingredients used: 150.0 gr Green Olive, 2.0 piece Preserved Lemon

   Cookware: Dutch oven, wooden spoon