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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Preparation Time

  Cooking Time - 42 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight. | 2. Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more. | 3. Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter. | 4. Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	Paste			-	-	-	-
olive oil	1/4	cup		238.68	0.0	0.0	27.0
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
salt black pepper	to taste		ground	-	-	-	-
chicken thigh	4			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
white onion	1		chopped	64.0	14.944	1.76	0.16
water	2	cups		0.0	0.0	0.0	0.0
saffron thread	16			-	-	-	-
lemon	1/2		preserved discarded sliced	0.6404	0.2058	0.0243	0.0066
olive	1/4	cup		-	-	-	-
artichoke bottom	2		chopped	-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.