Moroccan Chicken with Preserved Lemons and Olives

So yah preserved lemons off we go.

  • .5 t tumeric
  • .75 t black pepper
  • 1 t whole cumin, roasted two minutes then ground
  • 3 garlic cloves crushed
  • .5 t cayenne
  • 2 onions, .25 thick half circles
  • .75 c chicken broth
  • 2 T white wine vinegar
  • .5 C kalamata olives, diced
  • 2 T olive oil

Toast cumin until aromatic.
Brown chicken.

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