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Stewed Chicken with Tomatoes, Cinnamon, & Preserved Lemons

Ingredients

  • 2 tablespoon olive oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 pound boneless skinless chicken thighs
  • 1 tablespoon coriander seeds
  • 2 teaspoon paprika
  • 2 teaspoon oregano
  • 1 tablespoon tomato paste
  • 1 14 ounce can chopped tomatoes
  • 2 preserved lemons rinsed and chopped (pulp discarded)
  • 1 stick cinnamon
  • 1 cup water
  • 2 tablespoon chopped parsley
  • Salt & pepper to taste

Instructions

  1. In a deep skillet or a French oven, sauté the onion in the olive oil on medium heat until soft. Add chicken and let brown for about 2 minutes on each side. Add garlic, coriander seeds, paprika, and oregano. Sauté for another minute.
  2. Add the tomato paste, tomatoes, water, cinnamon, and preserved lemon. Mix well. Cover the pan and simmer for 30 minutes.
  3. 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.
  4. Serve with rice or couscous.