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
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Ingredients
- Chicken Marinade
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8
bone-in, skinless chicken thighs
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2 tablespoons
garlic, crushed
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2 tablespoons
ras-el-hanout
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2 tablespoons
dried cilantro
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1
zest of 1 lemon (save for juice)
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1 teaspoon
cumin
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1 teaspoon
turmeric
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2 teaspoons
salt
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3 tablespoons
olive oil
- Chicken Braise
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1/4 cup
black olives, halved
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1/4 cup
green olives, pitted and halved
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1 cup
dried apricots, cut in half
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2
preserved lemons, peels only, sliced thinly
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1/2 cup
white wine
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1/2 cup
chicken broth
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1
juice of 1 lemon
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1/3 cup
brown sugar
Directions
- Chicken Marinade
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Combine all ingredients except chicken in a bowl. Combine thoroughly.
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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.
- Chicken Braise
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Preheat oven to 350 degrees. Add marinated chicken to a deep, heavy coated cast iron pot or casserole.
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Add olives, apricots and preserved lemon peel, scattering around the chicken.
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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.
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Sprinkle the brown sugar on top of the chicken.
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Cover and bake for 1 to 1 1/2 hours or until internal chicken temperature reaches 165 degrees.
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Serve with the sauce over polenta or rice.
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