Moroccan Chicken with Saffron and Preserved Lemon

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon saffron threads
• 1 (14.5 ounce) can diced tomatoes
• 1 cup chicken broth
• 1/2 cup chopped preserved lemon
• 2 pounds boneless, skinless chicken thighs
• 1/4 cup chopped fresh cilantro

Directions

1. Heat the oil in a large skillet over medium heat.
2. Add the onion and garlic, and cook until the onion is translucent, about 5 minutes.
3. Stir in the cumin, coriander, turmeric, cinnamon, cayenne pepper, and saffron. Cook for 1 minute.
4. Add the tomatoes and chicken broth, and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Add the preserved lemon and chicken thighs, and simmer for 25 minutes, or until the chicken is cooked through.
6. Stir in the cilantro, and cook for 2 minutes.
7. Serve hot.

Interesting Facts

• Preserved lemons are a popular ingredient in Moroccan cooking, and are used to add a salty, sour flavor to dishes.
• Saffron is a spice that is widely used in Middle Eastern and Mediterranean cooking, and has a distinct flavor and aroma.
• This dish is often served with couscous, rice, or vegetables.