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Chicken Fricassee with Saffron Rice and Preserved Lemons ([Origin/Cuisine: Moroccan])

A classic North African dish made with chicken, onions, garlic, and preserved lemons in a flavorful saffron-infused sauce, served with aromatic saffron rice.

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Ingredients

Proteins

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 4 cups mixed vegetables (such as carrots, potatoes, and green beans)

Aromatics

• 2 large onions, chopped
• 6 cloves garlic, minced
• 2 large preserved lemons, rinsed and chopped

Spices and Seasonings

• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper
• Salt and black pepper, to taste

Sauces and Marinades

• 2 tablespoons olive oil
• 2 tablespoons saffron threads, soaked in 2 tablespoons hot water
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon chopped fresh parsley

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Chicken Fricassee Sauce (if applicable)

Mix the following:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup water
• 2 tablespoons saffron threads, soaked in 2 tablespoons hot water
• Salt and black pepper, to taste

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Saffron Rice (if applicable)

Mix the following:

• 1 cup uncooked white rice
• 2 cups water
• 1/4 teaspoon salt
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water

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Recipe Steps

1. Preparation of Preserved Lemons

Chop the preserved lemons and soak them in a mixture of equal parts olive oil and lemon juice for at least 30 minutes.

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2. Marinating Chicken

In a large bowl, whisk together cumin, smoked paprika, cinnamon, cayenne pepper, salt, and black pepper. Add the chopped onions, garlic, and preserved lemons to the marinade. Stir in the chicken pieces and mix well to coat. Cover and refrigerate for at least 2 hours or overnight.

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3.