Moroccan Chicken

I tried a new recipe for chicken from Ina Garten and it turned out pretty good. You are supposed to use a tajine, but I used the dutch oven instead. It was my first time making/using perserved lemons.

Marinade:

6 cloves garlic, peeled and chopped
1 tsp. cumin
1 tsp. fresh ginger
1/2 tsp. smoked paprika
1 tbsp. kosher salt
1/2 tsp. black pepper
1/2 cup chopped onion
2 tbsp. olive oil
lemon pulp from preserved lemons

Marinate chicken thighs for 24 hours - here it is after the marinade:



In DO, sautee some onions:



Add in the chicken with remaining marinade, 1 1/2 cups water, saffron, stems from parsley and cilantro:

I used saffron that a friend brought back from Africa:



On the egg we go:



Slowly simmer with some apple wood for smoke. This is after 1 hour:



Another 1/2 later - sunset shot:



Remove chicken and shred. Allow sauce to reduce. Add chicken back in DO.



Here is the secret ingredient - preserved lemons:



2-3 lemons
2 Tsbp kosher salt

Cut lemons in sixths lengthwise. Place in glass baking dish and sprinkle with salt. Cover with water and cook for 3 hours. Cool and refrigerate.

Finish the dish -add in chopped preserved lemon rinds and green greek olives, chopped parsley and chopped cilantro.

Plated with couscous and garnished with cilantro:



It was unusual and it tasted even better the next day.