Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1 kg chicken thighs, 1 whole finely diced preserved lemon rind, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp smoked paprika, 2 tbsp grated fresh ginger, 4 minced garlic cloves, 0.5 tsp black pepper, and 0.25 cup chopped fresh cilantro.

2. 2

   Mix thoroughly, ensuring the chicken is well coated, then cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to cure and absorb the flavors.

3. 3

   Heat 2 tbsp olive oil in a large tagine or heavy-bottomed pot over medium heat, then add 1 chopped medium onion and cook until softened, about 5 to 7 minutes.

4. 4

   Add the marinated chicken to the pot and sear it on all sides until lightly browned, which takes approximately 8 to 10 minutes.

5. 5

   Pour in 2 cups chicken broth, stir in 0.5 cup pitted green olives, 2 medium carrots cut into 2 cm chunks, and 2 medium potatoes cut into 2 cm chunks.

6. 6

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 30 to 40 minutes, or until the chicken is tender and the vegetables are cooked through.

7. 7

   Taste the stew and adjust seasoning with 1 tsp salt, if necessary, keeping in mind the saltiness of the preserved lemon, then serve the Marinated Preserved Lemon Chicken hot, garnished with additional fresh cilantro.