MOROCCAN CHICKEN WITH OLIVES AND PRESERVED LEMON

Another one of those “use whats in the fridge and freezer” dishes. I love dishes that puts everything into one pot to cook like stews and tajines. I found this recipe on Closet Cooking, made a few changes/additions to suit tastes and what I had (ex. Hubby hates cilantro so didn’t use, added the roasted red peppers and mushrooms, etc.).

Last nights supper got the thumbs up from the Hubby and the leftovers seemed to get even better from sitting in the sauce overnight. The picture is a bit misleading, but there IS chicken in there!

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Moroccan Chicken

Ingredients

• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1 tablespoon oregano
• salt and pepper to taste
• 7-8 chicken thighs
• 1 onion chopped
• 4 cloves garlic minced
• 1 teaspoon ginger grated
• 1 small container of cleaned button mushrooms
• 2 large roasted red peppers sliced
• 1/2 cup chicken stock use hot water with a packet or nuke to warm a bit
• pinch of saffron
• 1 tablespoon harissa
• 2 quarters of preserved lemon pith removed, and peel rinsed and chopped small
• 1 cup olives

Instructions

• Combine the saffron and chicken stock and set aside.
• Combine the paprika, cayenne, cumin, tumeric, garlic powerder, ginger, oregano, salt and pepper.
• Sprinkle generously onto the chicken and rub in, keeping a bit in reserve.
• Heat a couple tablespoons of oil in a deep oven safe frying pan. Sear the chicken off and remove from the pan.
• Add the ginger, onion, and garlic, and saute until the onion begins to soften. Deglaze the pan with a splash of water.
• Add the button mushrooms and roasted red peppers and toss to mix, sauteing for just a minute.
• Place the chicken back in the pan. Sprinkle with the remaining spice mix and the chopped preserved lemon.
• Sprinkle the olives over top.
• Combine the saffron and stock with the harissa, stirring to mix. And pour over the chicken.
• Place a lid on the pan and pop into the oven, baking at 350F for 1 hour.

Notes

Adapted from Closet Cooking