Moroccan Chicken with Olives and Preserved Lemons

There are quite a few recipes out there for this dish and I read through several of them to get a feel for the spices involved.  I ended up with a marinade of olive oil, garlic, ground ginger, cinnamon, turmeric, ground cloves, red pepper flakes, paprika, lemon juice, and preserved lemon rind.  Marinate chicken parts for at least an hour.  I used bone in thighs with the skins removed.  Heat a little olive oil in a large, deep, skillet and brown the chicken on both sides.  Remove the thighs to a bowl and add a couple of cups of chopped onion to the pan, scraping the bottom to loosen the tasty brown bits, add a splash of broth to help.  Thinly slice a couple of garlic cloves and add them to the onions.DSC_8755 (1600x1060)

Add back the chicken and the rest of the marinade and enough broth to come at least halfway up the chicken.  I thought one lemon wasn’t quite enough and sliced up another.  Just use the rind, the pulp strips away pretty easily.  Rinse the rinds in cold water to remove some of the salt.  Cover and simmer for an hour or so.  I remembered that I had saffron that we looked high and low for a while back – I added a healthy pinch of it to the pan after grinding it in a mortar and soaking the powder in hot broth. DSC_8756 (1600x1060)Take the cooked chicken out and add large green olives to the remaining sauce, raise the heat to medium and reduce the sauce.DSC_8757 (1600x1060)Plate the chicken with a side of choice.  Rice will work, I used couscous cooked with dried apricots and cranberries.DSC_8761 (1600x1060)Spoon the reduced sauce over everything and garnish with chopped parsley or cilantro.