Prep time 10min. Cook time 20min.
This is a quick take on one of my favorite Moroccan chicken dishes. The combination of preserved lemons, the sweet tones of raisins and cinnamon finished off with a generous pinch of saffron is difficult to resist.
I have always loved Persian food but only started to cook it after I married Marcelle, my second wife who is an expert at it. She introduced me to the aromatic blend of meat and fruit that is so characteristic of Moroccan cuisine and to the differences between a tagine, the slow cooking method in an earthenware pot and a koresh, the Persian word for a stew which sounds much more exotic and appetizing than a stew.
This recipe is a chicken koresh which has a number of variations to it but I opted for a simplified version. The key ingredient here is preserved lemons available from most good grocery stores or from Amazon. You can also make your own (see my recipe). Regular lemons are too acidic and although Meyer lemons are a reasonable substitute they do not give a bite to the flavor that makes this dish so special.
Once pickled I cook this dish using both the lemon rind and flesh for an extra lemony flavor. Others just use the rind for a hint of lemon and it is really up to you.
Moroccan Chicken With Preserved Lemons
by
Derek Farwagi
Ingredients
- 4 skinless boneless chicken thighs For an even richer dish you can use thighs with skin and bone which will take about 15- 20 minutes longer to cook
- 1 yellow onion finely chopped
- ½ cup golden raisins
- ½ tsp cinnamon
- ½ tsp cumin
- a pinch of saffron
- 1 cup chicken broth
- ½ preserved lemon
- olive oil
- salt and pepper
Instructions
- Soak a pinch of saffron in a tablespoon of boiling water and set aside.
- Pat dry thighs and salt and pepper both sides.
- Coat a large frying pan with olive oil and heat over medium/low fire.
- Brown chicken for 3 minutes each side then remove from pan and set aside but keep the juices and oil in the pan.
- Add a little more oil, add the onion and sauté until golden brown, about 3 minutes.
- Add raisins, cinnamon, cumin and saffron stamens (with the soaked water) and stir for a minute.
- Cut a preserved lemon in half, remove flesh with a pairing knife and chop it up. ( put the other lemon half back in the picking liquid).)
- Cut the lemon rinds in 1/8 strips and put them and the flesh in the pan.
- Add 1 cup of broth, add the chicken back to the pan and simmer on a medium to low heat uncovered for about 10-12 minutes, Turn the thighs at the halfway mark so they are evenly cooked.
- If need be, Increase heat until sauce is still runny but concentrated. (about 2-3 minutes).
- Plate chicken with sauce and garnish with cilantro.
- Traditionally served with couscous, you can also this dish with Egyptian rice or Freekeh.
Nutrition
Traditionally served with couscous, you can also this dish with Egyptian rice or Freekeh.
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