A friend of mine gave me a jar of homemade preserved lemons. I was super excited because I love homemade food stuffs… and then I realized I didn’t know what to do with them. So I asked around and was given several versions of what is apparently a traditional Moroccan Lemon Chicken dish. Using those as a foundation, this is the version I made.

Guessipe

• 4 boneless, skinless chicken thighs
• 4 cloves garlic, minced
• 1/4 tsp paprika
• 1/4 tsp ground ginger
• 1/4 tsp cumin
• 1/4 tsp turmeric
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/8 tsp saffron
• 1 TBSP olive oil
• 1 onion, thinly sliced
• 1 cinnamon stick
• 20 green olives
• 1 preserved lemon, pulp removed, skin cut in strips
• 1 cup chicken broth

Rub the garlic, paprika, ginger, cumin, turmeric, salt, pepper, and saffron over the chicken. Refrigerate for 3 hours.

Heat the oil in a heavy skillet. Brown the chicken on both sides. Set browned chicken aside.

Add the onions to the skillet. Cook on medium-low until lightly browned, about 15 minutes. Add the cinnamon stick.

Place the chicken on the onions. Add the olives, lemons, and chicken broth.

Cover and cook on low for 30 minutes.