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| Looking at Morocco from Malaga, Spain |
Spice Mixture:
3 cloves garlic minced
2 TBS olive oil
1 tsp ground cumin
1 tsp ground ginger
1 tsp salt
1/2 tsp ground turmeric
1/tsp paprika
1/4 tsp ground cinnamon
Black pepper to taste
Other Ingredients:
8 chicken thighs, boneless and skinless
1 cup Greek olives mixed green and black, pitted
10 dried dates, pitted and halved lengthwise
*1 preserved lemon sliced in half and then into quarters
*preserved lemons are not usually found in the grocery store (except in England-Tesco has a shelf of different preserved lemons!) but they are found in specialty food stores (Williams Sonoma, etc) or online
www.amazon.com/LEpicurien-Preserved-Lemons/dpB001EEOWBRQ
www.LocalHarvest.org/preserved-whole-organic-meyer-lemons-C11476?4=fr
Preparation
Combine all spices in a 1 gallon ziplock bag. Add chicken pieces and shake until all pieces are well coated. Marinate chicken at least onehour.
Place marinated chicken pieces in a deep, heavy skillet over medium heat and cove. Cook twenty minutes over medium heat (you may have to add a small amount of water-1/4 cup-depending on moisture in chicken.)
Turn pieces of chicken over and place sliced preserved lemon, olives and dates over the top of all chicken pieces. Cover and cook another twenty minutes over medium heat. (Again, if chicken is dry, add a small amount of water)
Serves 4-6
Preparation time: 1 hour
Notes from Liz
I first tasted this dish in a restaurant and I worked out the ingredients by testing different spice combinations and checking other Moroccan recipes for chicken. If you use chicken breasts it will not
taste the same and it will be much drier. I don't recommend chicken breasts for this recipe
