Moroccan Chicken with Preserved Lemon
Geyser Peak California Sauvignon Blanc
Geyser Peak’s Sauvignon Blanc has a fragrant nose of herbs and gooseberry with a spectrum of citrus notes that zip across the palate. Mouthwatering acidity and lemon-lime flavors cut through the richness of the Moroccan chicken sauce while accentuating the preserved lemon in the dish.
4 pounds of skin-on, bone-in chicken legs and thighs, trimmed of fat
3 tablespoons extra-virgin olive oil plus one for browning chicken
2 medium yellow onions, halved and thinly sliced
4 cloves garlic, finely chopped
1 tablespoon sweet paprika
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 1/4 teaspoons turmeric
1 teaspoon cayenne pepper
2 ½ cups low-sodium chicken broth
1 large or three small preserved lemons, rinsed and thinly sliced (found in specialty stores)
1/2 cup mix of green and Kalamata olives, pitted and roughly chopped
2 tablespoons fresh lemon juice
½ cup of flat-leaf parsley, roughly chopped
¼ cup almonds, sliced and toasted
Salt and fresh cracked black pepper, to season
Couscous, cooked and warm, to serve on side
1. Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a Dutch oven over moderately high heat, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate, discarding skin, and keep covered and warm.
2. Over medium heat, warm remaining olive oil in Dutch oven. Add onions, and cook until softened and just golden, stirring occasionally, about 6 to 7 minutes. Add garlic, paprika, cinnamon, ginger, turmeric, and cayenne and cook, stirring, until fragrant, about 2 minutes.
3. Add broth to pot and bring mixture to a boil. Return chicken and add preserved lemon to the pot. Cover, turn heat to medium-low, and simmer. Stir occasionally, until the chicken is tender, almost 50 to 60 minutes. Using tongs or a slotted spatula, transfer chicken to a plate.
4. To the pot, add olives and lemon juice and season mixture with salt and pepper. Bring to a boil and cook uncovered, stirring occasionally, until slightly thickened, 6-8 minutes. Mix a little water with corn starch and add to pot for extra thickening, if needed. Divide chicken on to plates, spoon the sauce over chicken. Sprinkle with parsley and almonds and serve with a side of couscous, if using.