Chicken with Preserved Lemons and Fragrant Spices

When we want to mix it up and have a flavorful, delicious and warm meal, this our go to!  It comes from Dr. Alejandro Junger, M.D.’s New York Times Bestseller, Clean Eats, which is our favorite cookbook and we highly recommend it. Clean Eats contains over two hundred clean and delicious recipes aimed to reset your body’s natural balance. Our spouses, who are not as big fans of health-food as we are, love these recipes too, so they are great for the entire family. This recipe is perfect when you want something flavorful, and bonus - your whole house will smell delicious after making it!

Serves: 4

Prep time: 15 minutes

Cooking time: 1 hour

Ingredients:

  • ¼ cup coconut oil

  • 4 whole pasture-raised chicken legs

  • 2 teaspoons sea salt

  • Freshly ground black pepper

  • 2 large yellow onions, sliced

  • 1½ tablespoons ground coriander

  • 2 teaspoons ground ginger

  • 1 teaspoon ground turmeric 

  • 6 to 8 saffron threads  

  • 1 cup chicken stock

  • 2 tablespoons coconut butter

  • 2 teaspoons minced fresh cilantro

  • 1 whole preserved lemon, cut into thin strips (available at specialty stores or at Whole Foods Market)

Instructions:

  • Preheat the oven to 350℉.

  • Heat the coconut oil in a 7- to 8-quart Dutch oven set over medium-high heat. Season the chicken legs with salt and pepper, then cook them in the pan, turning them until all their sides are browned, about 10 to 12 minutes. Transfer the chicken to a plate. 

  • Sauté the onions in the pan with the leftover chicken juices for 5 to 6 minutes, stirring occasionally, until they are golden brown. Add the coriander, ginger, turmeric, and saffron, further sautéing until it’s fragrant. 

  • Return the chicken legs to the pan and add the stock. Bring the mixture to a boil, then transfer the pan to the oven. Bake the chicken covered until it’s tender, 30 to 40 minutes. Stir in the coconut butter, cilantro, and lemon strips, and bake again covered for 5 additional minutes. Serve the chicken over steamed brown rice, millet or quinoa.

RecipesEliza Fraser