Recipe: Baked Chicken with Artichokes, Cinnamon, and Preserved Lemons

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

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

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.

(Image: Kathryn Hill)