Ingredients
- 6 cloves garlic, peeled and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon sweet paprika
- 1 tablespoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 large Spanish onion, grated (about 1 cup)
- 2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil)
- 1 to 2 preserved lemons, depending on size
- 8 chicken thighs, with bone and skin
- Stems from the parsley and cilantro, tied with twine
- 1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
- 1 cup pitted green Moroccan or Greek olives
- 1/2 bunch Italian parsley, about 1/4 cup chopped
- 1/2 bunch cilantro, about 1/4 cup chopped
Directions
In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.
Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By robinkane
on December 16, 2011
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What are you supposed to do with the olives? It doesn't say in the directions. I left them out and I followed the recipe exactly and found it to be very salty. Before reducing the sauce I tasted it and found it needed something. I add a lot of lemon juice. It cut down on the salty taste. I served it with couscous with garbanzo beans in the couscous and some of the sauce and extra lemon juice. My kids loved it and so did my husband. I will definitely make it again but cut down on the salt.
By christinestiff_...
Bloomington, MN
on September 09, 2011
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Fabulous!! I did not use the preserved lemon, just lemon pulp and then put the skins in when cooking down the sauce. I didn't have the saffron on hand and did without and it was still delish! I served with whole wheat Tandoori bread, nom!
By Nene81
Stone Mountain, GA
on September 01, 2011
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ABSOLUTELY DELICIOUS! I read the reviews of other's before making it myself and I'm glad I did cause a lot of you were on point with your measuring. Usually when I make Ina's and Giada's recipes, I end up cutting back on something and it's usually the amount of salt they put into their food. A lot of you said to use only half a teaspoon of the salt when using the lemon preserves and I did that, but instead of using the lemon preserves I used the zest of the lemon. And of course I tasted the sauce and everything before I served it so you can always add more salt at the end, but a very easy and new way for me to serve and make chicken.
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