After I made a batch of preserved lemons, I started looking for things to do with them. I came across a tagine recipe, but since I don't have a tagine, I decided to modify the recipe by using most of the same ingredients, but making it a baked dish rather than a tagine.
Baked Chicken with Artichokes, Cinnamon, and Preserved Lemons
Ingredients: 3 chicken thighs 3 chicken drumsticks 1 preserved lemon, rinsed, seeds and insides removed, rind chopped 1 cinnamon stick 1 teaspoon ground black pepper 1 teaspoon cumin seeds 1 teaspoon sweet or hot paprika 1 teaspoon red pepper flakes 1/4 teaspoon whole cloves 4 tablespoons extra-virgin olive oil 4 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 large pinch saffron 1 1/2 cup frozen artichoke hearts, thawed
Preparation: Preheat oven to 425 F. In a large bowl combine all ingredients and mix well. Arrange in a baking dish and bake for 20 to 25 minutes or until chicken is done. Serve over couscous.