Moroccan Chicken with Saffron and Lemon

A delightful Moroccan-inspired dish with tender chicken, aromatic spices, and a tangy lemon twist!

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 preserved lemon, quartered (or 1 fresh lemon, thinly sliced)
• 1 cup chicken broth
• 1/4 cup olive oil
• 1 teaspoon saffron threads
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional for garnish)
• 1/4 cup green or purple olives (optional)

Instructions:

1. Prepare the Saffron Mixture:
   In a small bowl, soak the saffron threads in 2 tablespoons of warm water for 5 minutes. Set aside.
2. Sear the Chicken:
   Heat olive oil in a large, deep skillet over medium heat. Season the chicken with salt, pepper, and paprika, then sear for 4-5 minutes per side until golden. Remove and set aside.
3. Cook the Aromatics:
   In the same skillet, add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
4. Add Spices and Chicken:
   Stir in the ground ginger, turmeric, and cinnamon. Return the chicken to the skillet, coating it with the aromatic mixture.
5. Simmer the Dish:
   Pour in the chicken broth and saffron mixture. Add the preserved lemon and olives (if using). Cover and simmer on low heat for 30-35 minutes, or until the chicken is tender and fully cooked.
6. Finish and Garnish:
   Uncover, increase the heat to medium, and let the sauce reduce for 5-7 minutes. Sprinkle with fresh cilantro before serving.

Serving Suggestions:

Serve this flavorful chicken with warm couscous, fluffy rice, or freshly baked Moroccan bread (khobz) to soak up the delicious sauce.

Enjoy your Moroccan feast! 🥘✨

(MidJourney Prompt: “A vibrant Moroccan chicken dish served on a traditional ceramic plate, surrounded by fresh herbs, lemons, and spices —ar 128:73”)