Chicken with Preserved Lemons Recipe
Serves 4 to 6
This is a classic Chicken Tagine recipe -- but you don't need a tagine to make it. This one was adapted from Chef Erin Coopey (SheSpeaks.com). It's traditionally served over couscous, but if you want to go gluten free, serve it over quinoa. Or just eat it all by itself.
1/4 cup Desert Miracle Olive Oil
1 1/2 cup chopped onion
1 piece Ceylon Cinnamon Bark
4 to 6 chicken thighs
Sea Salt and freshly ground black pepper
1/2 cup white wine
1/2 cup water
2 tbsp fresh ginger, peeled and julienned
1 bunch fresh cilantro, washed and tied with kitchen string
1 Mustapha's Preserved Lemon
, rinsed in cold water, cut into eighths
1/4 cup Marcona Almonds
, coarsely chopped
1 tbsp fresh lemon juice
In your largest frying pan, dutch oven, or cast iron tagine, heat the oil. Add the onions and cinnamon and stir to coat. Push the onions to one side of the pan and brown the onions aside and brown the chicken in two batches. Sprinkle lightly with salt and pepper.
While the chicken is browning, chop the top off the cilantro bundle. Set the leaves aside for garnish.
When the chicken is browned, return the first batch to the tagine. By this time the onions should be caramelized and beginning to melt. Add the wine and water. Bring to a boil. Add the ginger and cilantro stems. Cover tagine and reduce heat to low. Simmer gently for 45 minutes to 1 hour.
Add the preserved lemon. Cook an additional 20 minutes. Chop the reserved cilantro leaves.
Before serving discard the cilantro stems and drizzle the chicken with lemon juice. Top with almonds and chopped cilantro leaves and serve.