July 16, 2019
Stella Star Ingredient: Preserved Lemons
4 chicken thighs, bone-in
3 garlic cloves, minced and divided
2 teaspoons cumin, toasted and ground
2 teaspoons cinnamon, ground
2 teaspoons coriander, ground
Salt and pepper to taste
1/4 cup olive oil
1 shallot, sliced thin
4 carrots, peeled and sliced diagonally into 1 inch lengths
1 cup marinated artichoke hearts
1 cup fava beans, shelled and blanched (can substitute lima beans)
2 tablespoons preserved lemons, pulp removed
1 teaspoon ground turmeric
2 1/2 cups chicken stock (or vegetable)
1/2 cup ripe green olives, pitted (such as Castelvetranos)
Preheat oven to 375°F.
In a small bowl, combine: 1/2 the garlic, cumin, cinnamon, coriander, salt and pepper, stirring to combine. Season chicken liberally on both sides with spices, and marinate for at least an hour, preferably overnight.
Remove chicken from the refrigerator 30 minutes prior to cooking, allowing to come to room temperature.
Heat a cast-iron skillet over medium-high heat and sear chicken, skin-side down, until golden brown. Set aside.
Sauté shallots and remaining garlic until soft. Add chicken to pan, along with carrots, artichokes, fava beans, preserved lemon, turmeric and chicken stock. Bring mixture to a boil and reduce to a simmer.
Place in oven and bake until chicken is cooked through and vegetables are tender, about 30 minutes. Just before serving, stir in green olives and garnish with feta and mint. Serve hot over couscous.