Moroccan Chicken with Saffron and Preserved Lemon Recipe

Recipesfull introduces to you: Popular Recipes. (Moroccan Chicken with Saffron and Preserved Lemon Recipe). Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.

Brief

Prep 15 mins

Cook: 42 mins

Additional: 4hrs

Total: 4hrs57 mins

Servings: 4

Yield: 4 chicken thighs

Moroccan Chicken with Saffron and Preserved Lemon Recipe

Ingredients

¼ cup olive oil

or to taste

3 cloves garlic

minced

1 teaspoon ground turmeric

1 teaspoon cumin seeds

salt and ground black pepper to taste

4 large chicken thighs

2 tablespoons olive oil

or as needed

1 white onion

chopped

2 cups water

or as needed

16 saffron threads

½ preserved lemon

pulp discarded and thinly sliced

¼ cup olives

or to taste

2 artichoke bottoms

chopped

¼ cup coarsely chopped parsley

World Cuisine

Directions

Step 1

Whisk 1/4 cup olive oil garlic turmeric cumin seeds salt and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken coat with the paste and seal bag or container. Marinate in the refrigerator 4 hours to overnight.

Step 2

Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent 5 to 7 minutes. Remove chicken from marinade discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned about 4 minutes. Flip chicken thighs and cook until browned on second side about 3 minutes more.

Step 3

Lower heat to medium and add water to cover chicken halfway cover stockpot and cook for 20 minutes. Uncover stockpot sprinkle saffron threads onto chicken and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.

Step 4

Continue simmering liquid in stockpot until thickened to sauce consistency 5 to 7 minutes. Spoon sauce over chicken; top with olives artichokes and parsley.

Nutritional Information

Moroccan Chicken with Saffron and Preserved Lemon Recipe

Servings Per Recipe:4

Calories: 481.6

% Daily Value *

Protein: 27.5g 55%

Carbohydrates: 7.2g 2%

Dietary Fiber: 1.7g 7%

Sugars: 1.6g

Fat: 38.2g 59%

Saturated Fat: 7.6g 38%

Cholesterol: 95.6mg 32%

Vitamin A Iu: 556IU 11%

Niacin Equivalents: 10.8mg 83%

Vitamin B6: 0.3mg 17%

Vitamin C: 8.9mg 15%

Folate: 18.1mcg 5%

Calcium: 45.6mg 5%

Iron: 2.9mg 16%

Magnesium: 31.4mg 11%

Potassium: 289mg 8%

Sodium: 1787mg 72%

Thiamin: 0.1mg 8%

Calories From Fat: 343.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.