Moroccan Chicken with preserved kumquats and olives


The chicken was an overall success.  Such layers of flavors!  Too many layers, sadly; I lost the kumquat flavor entirely.  Just a hint of citrus was all that remained.  I’m going to try them with a simpler flavor profile next time.

 Moroccan Chicken with preserved kumquats and olives
8              garlic cloves
1 bu.      cilantro
½             chopped onion
2 T.         vinegar
2 T.         olive oil
2 T.         smoked paprika
2 t.          ground cumin
1 t.          salt
½ t.         pepper
½ t.         cayenne
¼ t.         saffron threads

Chicken thighs, bone-in, skinless
Oblique carrots
½ onion, finely sliced
¾ cup oil cured black olives
1/3 c. chopped preserved kumquats

Process first 11 ingredients into a paste.  Cover chicken with paste and refrigerate overnight.  Preheat oven to 400 degrees.  Place sliced onion, carrots, olives and kumquats in dish.  Add chicken and spice paste.  Add a bit of water, if needed.  Cover and bake for 1 hour.  Transfer to platter.  Reduce sauce if needed and spoon over chicken and vegetables.


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