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When I was a kid my family told me that I would turn into a chicken because I ate it so much.  Well, I’m still eating chicken and thankfully I haven’t grown feathers.  This Chicken with Lemon and Garlic calls for preserved lemon.  If you’re not familiar preserved lemons are used in a lot of Moroccan and other North African cuisine. The lemons are jarred and allowed to ferment at room temperate for weeks or months before used.  Although the pulp can be used in stews and sauces it is the peel that is most valued.  Once you discover how this lemon is mildly tart but has an intense lemony flavor you will be searching for new ways to use it.

Chicken with Lemon and Garlic Ingredients:
8 chicken thighs or 6 chicken quarters
2 ½ cups chicken stock
2 tablespoon extra virgin olive oil
2 tablespoon butter
1 large onion sliced
4 cloves garlic, whole
2 preserved lemons
4 tablespoon fresh cilantro, chopped
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
¼ teaspoon ground ginger

Instructions: Mix ground cinnamon, turmeric, ginger, salt and pepper in a bowl and rub onto chicken. Heat the oil and butter in a large pan, brown chicken on all sides until it turns golden. Transfer the chicken to an oven safe dish. Add the sliced onion and cilantro to the pan and cook for 3 minutes. Add chicken stock the garlic and bring just to a boil. Pour over the chicken, cover with a lid and bake for 30 minutes. Remove the chicken from oven and add the preserved lemons. Bake for another 30 minutes uncovered until chicken is tender.