This succulent dish is part of May’s delicious Night in Marrakesh class. With or without a tagine, this deceptively simple chicken dish gets you from chopping to eating in less than 45 minutes. The recipe calls for preserved lemon peel, which you can find at specialty markets or make yourself
Ingredients
4chicken legsBone in, skin on
1TbspOlive oil
1Red onionthinly sliced
2
2clovesGarlicminced
1tspGround ginger
1/2tspGround cumin
1/2tspCinnamon
1/2tsp
1pinchSaffron threads
2cupsChicken stock
1Preserved lemon peelfinely chopped
2TbspChopped parsley
2TbspChopped cilantro
1/2cupCured black olives
3cupsCooked couscous
Instructions
Season chicken generously with salt and pepper. Heat oil in a medium Dutch oven and brown chicken on both sides. Remove the chicken and set aside.
Add onion, garlic, ginger, cinnamon, turmeric and saffron to pan, sautéing until the onions are soft. Return chicken to pan along and pour the stock over the chicken. Cover and simmer for 40 minutes or until chicken is tender.
Add preserved lemon peel and simmer for 10 minutes, uncovered. Taste for seasoning and garnish with herbs and olives. Serve with couscous.