Herb Infused Moroccan Chicken with Preserved Lemon and Quince

Name: Herb Infused Moroccan Chicken with Preserved Lemon and Quince
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 chicken thighs; 3 tbsp olive oil; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp smoked paprika; 1 tsp turmeric; 1 tsp cinnamon; Salt and pepper; 2 large onions; 4 cloves garlic; 1 inch ginger; 2 preserved lemons; 1 large quince; 1 cup green olives; 1 cup chicken broth; Fresh cilantro; Fresh mint

Aromatic Moroccan Chicken Dish

A fragrant and savory chicken dish, accented by preserved lemons and quince, drawing from Moroccan culinary traditions.

3 h
4
Intermediate

Ingredients

For the Chicken Marinade

4 chicken thighs

skin-on, bone-in

3 tbsp olive oil

2 tsp ground cumin

2 tsp ground coriander

1 tsp smoked paprika

1 tsp turmeric

1 tsp cinnamon

Salt and pepper

to taste

For the Aromatic Base

2 large onions

thinly sliced

4 cloves garlic

minced

1 inch ginger

grated

For the Flavor Enhancers

2 preserved lemons

rinsed, pulp removed, rind thinly sliced

1 large quince

peeled, cored, cut into wedges

1 cup green olives

pitted and halved

1 cup chicken broth

For Final Touches

Fresh cilantro

chopped

Fresh mint

chopped

Preparation

Marinating the Chicken

Combine spices

In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.

Use fresh spices for a more robust flavor profile.

Coat the chicken

Coat chicken thighs with the spice mixture.

Marinate

Cover and refrigerate for at least 2 hours, or overnight for best results.

Allow enough marination time for deeper flavors to develop.

Preparing the Aromatic Base

Heat the pot

Heat a large pot over medium heat and add a splash of olive oil.

Sauté onions

Sauté the onions until soft and golden, about 10 minutes.

Add garlic and ginger

Add garlic and ginger, cooking until fragrant.

Cooking Process

Searing the Chicken

Remove chicken from marinade and sear in the pot until browned on both sides, about 5 minutes per side.

Building the Stew

Add preserved lemon rind, quince wedges, and green olives to the pot along with the chicken broth.

Simmering

Allow the mixture to simmer gently over medium-low heat until the chicken is tender and cooked through, approximately 45-60 minutes.

Plating & Serving