Recipe: Chicken Stewed with Tomatoes, Cinnamon, and Preserved Lemon
This is another recipe I adapted from a Moroccan tagine recipe since I don’t have a tagine. It’s a wonderful stewed chicken dish that’s very good served over couscous or rice.
Chicken Stewed with Tomatoes, Cinnamon, and Preserved Lemon
Chicken thighs and drumsticks, about 8 pieces
1 onion, chopped
4 cloves garlic, minced
1 tbsp. coriander seeds
2 tsp. paprika
2 tsp. oregano
1 tbsp. tomato paste
1 14-oz. can chopped tomatoes
2 preserved lemons, rinsed and chopped (pulp discarded)
1 stick cinnamon
1 cup water
2 tbsp. chopped parsley
2 tbsp. olive oil
Salt & pepper to taste
In a deep skillet or a French oven, saute the onion in the olive oil until soft. Add garlic, coriander seeds, paprika, and oregano. Saute for another minute.
Add the tomato paste, tomatoes, water, cinnamon, and preserved lemon. Mix well. Add the chicken. Cover the pan and simmer for 30 minutes.
Add the parsley. Taste first to see if it needs salt – it shouldn’t, because of all the salt in the preserved lemons, but taste to be sure. If needed, add salt and pepper to taste. Cook another 5 minutes without the lid.
Serve with rice or couscous.
(Image: Kathryn Hill)