Name: Moroccan Chicken with Preserved Lemon
Ingredients: 2 yellow onions, peeled and thinly sliced; 2 cloves garlic, peeled and minced; 1.5 T olive oil; 2 lbs boneless, skinless chicken breast, cut into 3 to 4 inch chunks; 1 T ground cumin; 1 tsp ground cinnamon; 1 tsp ground ginger; 1 tsp paprika; 3 cups low salt chicken broth; 1 cup preserved lemon (or two whole preserved lemons), in bite-sized pieces; 1 14oz. can artichoke hearts, drained with artichokes cut into halves; 6 oz dried apricots, quartered; ½ cup Kalamata olives, halved; Salt and Pepper

Ingredients

Scale

2 yellow onions, peeled and thinly sliced
2 cloves garlic, peeled and minced
1.5 T olive oil
2 lbs boneless, skinless chicken breast, cut into 3 to 4 inch chunks
1 T ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp paprika
3 cups low salt chicken broth
1 cup preserved lemon (or two whole preserved lemons), in bite-sized pieces
1 14oz. can artichoke hearts, drained with artichokes cut into halves
6 oz dried apricots, quartered
½ cup Kalamata olives, halved
Salt and Pepper

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Instructions

Pat chicken dry and sprinkle lightly with salt and pepper. Set aside.
Place olive oil in large, heavy bottomed pot over medium high heat. Add sliced onions and cook until soft and translucent, about 4-5 minutes. Add minced garlic and cook for an additional minute.
Place cumin, cinnamon, ginger, paprika into pot with onions. Cook for an additional minute, coating onions with the spices. Add chicken, preserved lemons, and artichoke heart halves to the pot. Pour in chicken broth.
Bring the liquid to a boil then lower heat and simmer, covered, for about25 minutes, until chicken is cooked through. Add the dried apricot pieces and simmer for an additional 2-3 minutes, until just softened.
Taste dish and adjust seasoning as necessary. (Preserved lemons are quite salty, so you may not require any additional seasoning, but you should check to make sure everything is to your liking.)
Scoop Moroccan chicken into bowls, garnish with kalamata olives. Can be served immediately. However, it’s even better the next day, after the spices have had time to meld.