Moroccan Chicken

Name: Moroccan Chicken
Ingredients: 4 chicken legs, rinsed and patted dry, drumsticks and thighs separated; 1 preserved lemon; 1 cup Greek olives, pitted; 10 dried dates, pitted and halved lengthwise; 2 onions, sliced; 3 cloves minced garlic; 2 tablespoons olive oil; 1 1/2 teaspoon ground cumin; 1 teaspoon ground ginger; 1 teaspoon kosher salt; 1/2 teaspoon ground turmeric; 1/2 teaspoon paprika; 1/4 teaspoon ground cinnamon; Salt and pepper; Small bunch cilantro, finely chopped

15 ingredients

7 steps

Ingredients

4 chicken legs, rinsed and patted dry, drumsticks and thighs separated
1 preserved lemon
1 cup Greek olives, pitted
10 dried dates, pitted and halved lengthwise
2 onions, sliced
3 cloves minced garlic
2 tablespoons olive oil
1 1/2 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
Salt and pepper
Small bunch cilantro, finely chopped

Directions

1

Combine spices and seasoning, coat chicken, leave in fridge for one hour minimum.
2

When ready to cook, bring olive oil to sizzling and brown chicken in small batches, removing from pan when brown.
3

Add onion, and more oil if necessary, and scraping all brown bits from the pan, cook onion gently until golden brown.
4

Put chicken back in pan, cover and cook on medium heat for 20 minutes.
5

Remove rind from lemon, discard rest, and cut rind into strips.
6

Add lemon rind, olives and dates to chicken, stir, cover and cook another 20 minutes.
7

Garnish with chopped cilantro and serve with couscous or flatbread.