Chicken Circe

Do you remember my {this moment} post from last Friday? It was a photo of a dinner party we hosted, and I had tried a new dish that I cannot wait to share with you.

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I love trying to make new dishes, even when we have guests coming over. My philosophy is: worst case scenario, it’s horrible and we order pizza. So when I saw this recipe for chicken circe in American Terroir, I knew I had to make it. I noticed that it called for preserved lemons, which I had plenty of.

You might remember that I bought 90 organic Meyer lemons back in January when they were on sale 10/$2 – and one of the things I made with them was preserved lemons. I actually had no idea what one was supposed to do with preserved lemons, but I knew I should make them anyway. And last week I was so thankful to have them!

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As it turns out, you just rinse the salt off them lemons and use them in the dish. Easy-peasy. If you don’t have 3 quarts of preserved lemons waiting for you in you in your fridge like I do, you should be able to buy them at your grocery store.

Anyway, on to the recipe.

Chicken Circe
*adapted from American Terroir

Serves 6-8

2 TBS extra virgin-olive oil
2.5 pounds boneless chicken thighs
Salt and pepper
2 14-ounce can chickpeas, drained
½ cup honey (use a spicy and robust honey if you have one)
3 cloves garlic, peeled and minced
1 TBS ground coriander
1 TBS ground cumin
½ tsp ground cinnamon
1 cup white wine
½ cup preserved lemons, chopped
Zest and juice of ¼ lemon
1 cup chopped walnuts, toasted (optional)
½ cup fresh mint, chopped (optional)
½ cup fresh parsley, chopped (optional)
1 cup couscous

Brown the chicken in olive oil over medium heat until browned on all sides. If your pan isn’t large enough to brown all chicken at once, do it in batches. Once all the chicken is browned, put it in a skillet or stockpot and add the chickpeas. Pour in the honey and add the garlic, coriander, cumin, and cinnamon. Add the preserved lemons and wine and stir to thoroughly mix the ingredients. Reduce the heat to low and simmer until the chicken is tender and cooked, stirring occasionally. It should take 20-30 minutes. Turn off the heat and add the lemon zest.

Cook couscous according to package directions. I usually boil water at a 2:1 ratio to couscous, turn off heat, mix in couscous, cover and let sit for 5 minutes.

Serve chicken over couscous and top with toasted nuts and herbs.

This dish makes delicious leftovers!

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