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

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.

(Image: Kathryn Hill)

Per serving, based on 2 servings. (% daily value)
Calories
320
Fat
18.5 g (28.5%)
Saturated
4.9 g (24.5%)
Trans
0.1 g
Carbs
1.3 g (0.4%)
Fiber
0.7 g (2.8%)
Sugars
0 g
Protein
35.1 g (70.3%)
Cholesterol
183.5 mg (61.2%)
Sodium
207.6 mg (8.7%)