Moroccan Chicken with Preserved Lemons

Sara Goldstein Sara Goldstein
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Easy Gluten Free Paleo Low Carb No Refined Sugar Meat

Directions

Prepare the Moroccan Chicken with Preserved Lemons

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Rub chicken with olive oil, salt, pepper, cumin, coriander, turmeric, ginger, paprika, and parsley. Place in a large baking dish.

  3. Toss in olives, cherry tomatoes, and cauliflower. Top with chopped preserved lemon peel.

  4. Pour in stock and transfer to oven. Bake for one hour.

  5. Adjust the oven to 400 degrees Fahrenheit and bake for an additional 10-15 minutes to get a nice dark color.

Variations:

This recipe can also be made with a whole chicken or chicken parts. Since a Cornish hen is very small, I would suggest doubling the olive oil, spices, and preserved lemon.

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