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Chicken with Preserved LemonsServes 6 to 8
For marinade:
1½ preserved lemons
12 cloves garlic, crushed
1 tbsp. fresh ground ginger
1 tsp. each of cayenne, cumin & paprika
¼ cup olive oil
salt & pepper
For tagine:
Two 2½ to 3 lb. chickens, cut up
¼ cup olive oil
6 medium onions, peeled, halved & sliced
1 tbsp. cinnamon
1 tsp. turmeric
¼ cup honey
1 large pinch saffron threads
2 cups chicken stock
1 preserved lemon, skin only
¾ lb. dried apricots
1½ cups whole blanched almonds
salt & pepper
garnish bundle, cilantro or flat parsley
For the marinade, remove and use only the lemon pulp; reserve the skin for the sauce. Chop the pulp and mix with all the other marinade ingredients.
Rub the marinade all over the cut-up chicken, putting some under the skin. Cover and refrigerate at least 3 hours or overnight. Turn once in a while.
Heat half the olive oil in a stewpot or tagine. Add the chicken and cook to brown. Remove the chicken and set aside. In the same pot, heat the remaining olive oil, add the onions, and cook until soft. Add the cinnamon, turmeric and honey; stir and cook 1 more minute.
Bring the stock to a boil and bloom the saffron in it. Return the chicken to the pot, mix and add the chicken stock. Cover, bring to a boil slowly, then simmer about 25 minutes.
Cut the lemon skin into fine strips and add it with the apricots and almonds. Cover and cook slowly another 25 to 30 minutes until the chicken is tender.
Coarsely chop the cilantro or parsley and liberally sprinkle it over the stew. Serve with rice, couscous or flatbread.
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