Ugh I took the ingredients photo with my husband’s phone and now I can’t find it in all his photos. Booooooooo. Anyways, I decided to make this recipe because I had a whole chicken in the freezer and some leftover preserved lemons from other recipes. I came across this recipe and decided to try it out. It was very yummy and the lemon was very understated.
- Chicken thighs and drumsticks, about 8 pieces
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp. coriander seeds
- 2 tsp. paprika
- 2 tsp. oregano
- 1 tbsp. tomato paste
- 1 14-oz. can chopped tomatoes
- 2 preserved lemons, rinsed and chopped (pulp discarded)
- 1 stick cinnamon
- 1 cup water
- 2 tbsp. chopped parsley
- 2 tbsp. olive oil
- Salt & pepper to taste
In a deep skillet or a French oven, saute the onion in the olive oil until soft. Add garlic, coriander seeds, paprika, and oregano. Saute for another minute.
Add the tomato paste, tomatoes, water, cinnamon, and preserved lemon. Mix well. Add the chicken. Cover the pan and simmer for 30 minutes.
Add the parsley. Taste first to see if it needs salt – it shouldn’t, because of all the salt in the preserved lemons, but taste to be sure. If needed, add salt and pepper to taste. Cook another 5 minutes without the lid.
Serve with rice or couscous.