This is one of Karen Barnaby‘s delights, from when mom and I attended one of her cooking classes in Courtenay. This recipe has been one of my favourites ever since. Besides the difficulty of finding skinless, bone-in chicken thighs, it is basically a super easy chicken stew.
8 large chicken thighs (bone-in, skinless)
1 large onion, diced
1 cup flat-leaf parsley and/or cilantro, chopped
2 garlic cloves, minced
1 tsp each ground cumin, ginger, sweet paprika
salt and pepper
1 tsp saffron, crushed
Arrange chicken thighs in one layer in medium-size tagine or dutch oven. Add remaining ingredients and 2 cups water to cover the chicken. Bring to a boil and let simmer at least 30 min.
1 cup large green olives
1/2 preserved lemon chopped
juice of 1 lemon
more salt and pepper to taste
Add just before serving.
Some notes… If the sauce is too thin, reduce or mix some flour/cornstarch and water and add to the sauce. I also added carrots this time around because it lacks veggies. You could also add any other root vegetable or give it a bit of a different flavour with fennel or cabbage.
For preserved lemon, this is what she advised, though I’ve never tried it. If anyone does, please comment and let me know how it turns out…
Without cutting all the way through, cut lemon into quarters so the end is still holding the slices together. Sprinkle insides with salt. Cut side down, place in jar and cover with lemon juice. Turn jar every day for 30 days.