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Author Notes: I give preserved lemons to friends, and my friend Melly used them in a recipe to make for Jewish holidays. It's different and delicious, a little spicy and a little sweet. I modified it by adding dried apricots. —Leith Devine
- 8 bone-in, skinless chicken thighs
- 2 tablespoons garlic, crushed
- 2 tablespoons ras-el-hanout
- 2 tablespoons dried cilantro
- 1 zest of 1 lemon (save for juice)
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 teaspoons salt
- 3 tablespoons olive oil
- Combine all ingredients except chicken in a bowl. Combine thoroughly.
- Put chicken to a zip top freezer bag. Pour marinade over chicken, close bag and turn until chicken is coated. Marinate for 3-4 hours or overnight.
- 1/4 cup black olives, halved
- 1/4 cup green olives, pitted and halved
- 1 cup dried apricots, cut in half
- 2 preserved lemons, peels only, sliced thinly
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 juice of 1 lemon
- 1/3 cup brown sugar
- Preheat oven to 350 degrees. Add marinated chicken to a deep, heavy coated cast iron pot or casserole.
- Add olives, apricots and preserved lemon peel, scattering around the chicken.
- Pour white wine, chicken broth, and lemon juice around the sides of the chicken. The liquid should come up about 1/3 of the way up the side of the chicken.
- Sprinkle the brown sugar on top of the chicken.
- Cover and bake for 1 to 1 1/2 hours or until internal chicken temperature reaches 165 degrees.
- Serve with the sauce over polenta or rice.
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe