Moroccan Chicken with Preserved Lemons

Over the years, the wife’s go-to gift for me has been a cookbook. (She always seems to shoes and coffee from me). One of the best purchases has been the Chopped Cookbook, which, much like the show, offers creative ideas for things you almost certainly have in the house already. This one is a becoming a favorite; you can make it in a half hour. And our toddler loves it.

Take some chicken thighs, season them with salt, pepper, cinnamon and coriander. Brown them, about 3 min a side, then take them out. Throw some tomato paste in the pan, cook it for about a minute, then add the chicken back, with about a cup and a half of chicken stock, chickpeas, and some preserved lemons*. Let it simmer for about 15 min, then serve it over couscous with dates and cilantro.

*if you dont have preserved lemons, just take a regular lemon, slice it, then season with salt, pepper and sugar. Let them sit for about 15 min, the sear them for about 2 min a side to caramelize.

Try it out, and enjoy!

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