A chicken dish with a distinct Mediterranean flavor. It also smells heavenly when baking, and will draw a crowd. There is enough broth after baking to put over your favorite grain side dish, like couscous or rice.
4 skinless boneless chicken thighs
1 teaspoon each, turmeric, cinnamon, graham marsala, and dried oregano
½ cup olive oil
½ cup lemon juice
5 quarters of preserved lemon peel sliced into slivers
½ cup green olives
½ cup golden raisins
1.5 cups chicken stock
- In a zip-lock bag mix all of the dry spices together and add the olive oil and lemon juice. Toss the chicken in the marinade and place in the refrigerator overnight.
- Preheat oven to 350 degrees
- On medium-high heat, sear the chicken to create a nice golden crust, approximately 8-10 minutes. Make sure to turn the chicken so that all sides get the color.
- Scatter lemons, olives and raisins over the top. Pour in chicken stock and bake for 30 minutes to an hour.
I served it with grilled zucchini, which was a good pairing.