Herb Infused Moroccan Chicken with Preserved Lemon and Quince
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
For the Aromatic Base
For the Flavor Enhancers
For Final Touches
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
Herb Infused Moroccan Chicken with Preserved Lemon and Quince
Herb Infused Moroccan Chicken with Preserved Lemon and Quince
Plating & Serving
Arrange chicken and quince wedges on a platter, spooning fragrant broth over top. Finish with a generous sprinkle of fresh cilantro and mint.