Thursday, October 13, 2016

Baked Moroccan Chicken

I thought this was going to be spicy at first, but the boys even liked it!  So yummy!!
Yields about 4 serving ½ green, 1 red

4 (4-oz.) raw chicken breasts, boneless, skinless
1 Preserved Meyer Lemon, pulp removed, chopped
2 Tbsp. olive oil
4 cloves garlic, finely chopped
1 thin slice fresh ginger, finely chopped
1½ cups frozen artichoke hearts, thawed
1 cinnamon stick (or ½ tsp. ground cinnamon)
1 tsp. ground black pepper
1 tsp. cumin seeds
1 tsp. paprika
1 tsp. crushed red pepper
¼ tsp. whole cloves
1 large pinch saffron

Preheat oven to 450° F.

Combine chicken, Preserved Lemon, oil, garlic, ginger, artichoke hearts, cinnamon, pepper, cumin, paprika, red pepper, cloves, and saffron in a large bowl; mix well.

Arrange chicken mixture in a baking dish. Bake for 20 to 25 minutes, or until chicken is no longer pink in the middle.

Serve chicken with couscous if desired.

Tip: To use preserved lemon, wash lemon and remove pulp. Thinly slice or chop rind

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