Moroccan Chicken with Orange Lentil Paste, Preserved Lemon, Carrots & Potatoes

Instructions

1. 1

   Prep the preserved lemon: Rinse the preserved lemon, discard pulp, and finely chop the rind. If very salty, rinse a bit longer.

2. 2

   Make the orange lentil paste: Warm olive oil over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute. Add tomato paste, cumin, cinnamon, turmeric, and saffron; cook 1–2 minutes until fragrant.

3. 3

   Add lentils, dried apricots (or dates), and chopped preserved lemon rind. Add enough water to cover lentils by about 1 inch (≈2–2½ cups). Simmer, partially covered, until lentils are tender, 15–20 minutes. Mash lightly to form a thick paste; season with salt and pepper. Optionally stir in ½ lemon juice for extra brightness.

4. 4

   Season the chicken: Pat thighs dry and season with salt, black pepper, dried thyme, and paprika.

5. 5

   Brown the chicken: Heat 1 tbsp butter (or butter + oil) in a large heavy skillet over medium-high. Sear thighs, skin-side down, until golden, about 5–7 minutes per side. Remove and set aside.

6. 6

   Sauté aromatics and root vegetables: Add remaining butter if needed. Sauté sliced onions until soft and beginning to caramelize, 6–8 minutes. Add garlic 1 minute. Add carrots and potatoes; toss to coat and season lightly.

7. 7

   Assemble and braise on the stove: Nestle browned thighs atop the vegetables. Spoon about two-thirds of the lentil paste around/under the chicken (reserve the rest). Add ½ to ¾ cup water or chicken stock to create a gentle braise. Cover tightly and reduce heat to low.

8. 8

   Cook low and slow: Braise 25–30 minutes until chicken cooked through and vegetables tender. Check once; add a splash of water if dry. Remove lid for last 5 minutes if you’d like crisper skin.

9. 9

   Finish and serve: Transfer to a platter. Spoon remaining lentil paste over or alongside. Garnish with cilantro and parsley and, if needed, a small squeeze of fresh lemon.

10. 10

    Serve hot with couscous or crusty bread to soak up the juices — herbs make all the difference, dear.