Chicken Moroccan

INGREDIENTS

3    tablespoons olive oil

4    cloves garlic, minced

1    teaspoon turmeric

2    teaspoons ground cumin

6    chicken thighs, skinless, boneless

1    tablespoon olive oil

1    large white onion, chopped (about 2 cups)

½   cup water, or as needed

1    preserved lemon, rinsed, seeded, chopped*

1    can (15 ounces) garbanzo beans, rinsed, drained

½   cup sliced, pitted green olives

2    jars (8 ounces each), marinated artichoke hearts, drained, halved

¼   cup freshly chopped parsley

METHOD

Combine the first 4 ingredients in a large, sealable plastic bag and massage to mix the ingredients. Add the chicken, seal the bag and marinate for 4 to 8 hours in the refrigerator. Separate the chicken from the marinade, reserving both.

Heat a large skillet over medium-high heat and add the marinade and 1 tablespoon of olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, about 4 to 5 minutes. Remove the onions from the skillet and reserve, lower the heat to medium, and add the chicken pieces.

Cook the chicken until browned, about 5 minutes. Turn the chicken over and brown the reverse side, about 4 to 5 minutes. Add the beans and onions, and add enough water to submerge the chicken halfway. Cook the chicken, covered, for 10 minutes and add the preserved lemon. Continue cooking, covered, until a thermometer in the thickest part of the chicken reads 165 F, about another 5 to 6 minutes. Remove the chicken to a plate and cover to retain the heat.

Add the olives and artichoke hearts to the sauce and cook for 3 to 4 minutes. Spoon the sauce and vegetables onto individual serving dishes, add the chicken pieces, sprinkle with the chopped parsley and serve.

*NOTE: Preserved lemons have been soaked in brine for an extended period and are usually available from Mediterranean-style markets. They can also be made and stored at home.

Adapted from a recipe in All Recipes  magazine