Moroccan Spiced Chicken with Fermented Lemon and Pickled Vegetables

Moroccan · Year-round · 75 min · Serves 4 · By Lesapor Test Kitchen

Experience the bold flavors of Morocco with this vibrant chicken dish. The use of fermented lemon adds a complex acidity, perfectly complemented by pickled vegetables. This recipe brings together traditional Moroccan spices and modern fermentation techniques, creating a truly unique and healthy meal.

Ingredients

• 2 pounds boneless chicken thighs, skinless
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons smoked paprika
• 1 teaspoon ground cinnamon
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup fermented lemon, chopped
• 1 cup assorted pickled vegetables, such as carrots and cucumbers
• 1/2 cup fresh cilantro, chopped
• 1/4 cup plain Greek yogurt, for serving
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Method

1. In a large bowl, combine ground cumin, coriander, smoked paprika, cinnamon, minced garlic, olive oil, salt, and pepper. Mix to form a paste.
2. Add the chicken thighs to the bowl, ensuring they are fully coated with the spice mixture. Cover and let marinate in the refrigerator for at least 30 minutes.
3. Preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs on a baking sheet.
4. Bake the chicken in the preheated oven for 25-30 minutes or until golden brown and cooked through.
5. Remove the chicken from the oven and let it rest for 5 minutes. Serve with the fermented lemon and pickled vegetables.
6. Garnish with fresh cilantro and a dollop of Greek yogurt. Adjust seasoning with additional salt and pepper if needed.