- Couscous Salad
- Mediterranean Chickpea Salad
- Cumin Rice Pilaf
- Mediterranean Rice Pilaf
- Homemade Pita Bread
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- 5-6 chicken leg quarters, skin removed
- salt to taste
- freshly cracked black pepper to taste
- 1 large onion, thinly sliced
- 1 small preserved lemon
- a handful of pitted olives, green or Kalamata
- 2 tablespoons olive oil
- 6 garlic cloves, grated
- 1/2 teaspoon ground dried ginger
- 1 teaspoon sweet paprika
- a pinch of saffron threads plus a quarter cup boiling water
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon honey
- optional: 1/2 teaspoon ground turmeric
Preheat the oven to 325 °F, 160 °C.
Marinate the chicken: Combine all of the marinade ingredients together in a large bowl. Add the chicken. Quarter the preserved lemon and remove the pulp. Chop the pulp and add to the chicken. Add the lemon peel (optional) and toss the chicken in the marinade to coat. Let stand for an hour or overnight in the refrigerator for maximum flavor.
Add the onion and 3-4 tablespoons of olive oil to a braiser casserole.
Cook over medium heat until soft and golden. About 8 minutes. Remove the pan from the heat and add the chicken with all of the marinade. Top with the olives and cover the pan with the lid. Bake for 30 minutes. Remove the lid and bake for an additional 30-45 minutes at 400 °F/ 200 °C.
Serve with Chickpea Pilaf (Recipe follows), couscous, toasted bread and/or a salad.
For the Pilaf:
- 1 onion, finely chopped
- 2-3 tablespoons olive oil
- 1-2 garlic cloves, grated
- 1 (16-oz/ 450g) cooked chickpeas
- 2 cups Basmati rice
- 2 teaspoons salt
- juice of a lemon
Add the onion and oil to a rice cooker. Set the rice cooker to the "Flash Rice" setting. Cook until the onions are soft. About 10 minutes. Reset the "flash setting" 1-2 more times so that the machine cooks at a higher temperature.
Rinse the rice 4-5 times with cool water and soak for 10-15 minutes.
Add the garlic to the rie cooker and warm through. Drain the rice and add to the rice cooker along with 2 teaspoons salt, 2 cups water, and the lemon juice. Set the rice cooker to the "White rice' setting.
When it beeps, fluff the rice and serve.
If using a tagine, cook on the stovetop over medium-low heat for 45 minutes.
If using a baking pan (9 by 13-inches/ 23 by 33 cm) bake in the oven covered with foil for 30 minutes. Uncover and bake 45 additional minutes at 400 °F, 200 °C.
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KitchenAid KSM3311XAQ Artisan Mini Series Tilt-Head Stand Mixer, 3.5 quart, Aqua Sky Blue
Zaran Saffron, Superior Saffron Threads (Super Negin) Premium grade Saffron Spice for Paella, Risotto, Tea's, and all Culinary Uses (2)
Mina Preserved Lemons, Authentic Moroccan Gourmet Preserved Beldi Lemons, 12.5 Ounce
Traditional Cretan Aprons (heavier fabric)
Olive Oil- Greek Extra Virgin Olive Oil (500ml/15.9 oz)
Aroma Housewares ARC-914SBD Digital Cool-Touch Rice Grain Cooker and Food Steamer, Stainless, Silver, 4-Cup (Uncooked) / 8-Cup (Cooked)
3.6 Qt Braiser Covered Casserole, Lagoon Gradated