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Moroccan Chicken
Ingredients
  • 8 Chicken thighs skin on bone in
  • 2 tablespoons (30ml) all-purpose flour
  • 1 medium Spanish onion ¼ inch (.31cm) dice
  • 1 cup (250ml) chicken stock
  • 1 ¼ cups (310ml) dry cured black olives pitted
  • ¼ cup (60ml) small diced preserved lemons, rinsed
  • ¼ cup (62ml) rough chopped cilantro
  • Salt and pepper to taste
  • subheading: Marinade:
  • 2 teaspoons (10ml) garlic
  • 3 tablespoons (45ml) olive oil
  • 1 teaspoon (5ml) turmeric
  • 1 teaspoon (5ml) cinnamon
  • 1 teaspoon (5ml) cumin
  • 1 teaspoon (5ml) cardamom
  • 1 teaspoon (5ml) cloves
  • 1 teaspoon (5ml) paprika
  • subheading: Garnish:
  • Cilantro sprigs
  • Thin slices of preserved lemon
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