Baked Chicken with Preserved Lemons and Artichokes

Now that we have all these preserved lemons, what to do?? How about an awesome Moroccan-themed oven-roasted chicken, served over couscous? Sounds yummy to me. I cooked mine in my new Le Creuset Dutch Oven (thanks Mom and Dad!!), but any ol' baking dish will do!

Once you have the preserved lemons, the rest of the recipe is incredibly simple. Essentially just toss everything together in a baking dish and throw in the oven.

Baked Chicken with Preserved Lemons and Artichokes
adapted slightly from thekitchn

1 whole roasting chicken (~3 lbs), broken down into 8 pieces
2 preserved lemons, rinsed, seeds and insides remove, rind chopped (def didn't expect that, didya??)
2 cinnamon sticks
2 tsp freshly ground black pepper
1 tsp cumin seeds
1 tsp paprika
2 tsp red pepper flakes
1/4 tsp whole cloves
1 large pinch saffron
4 tbsp olive oil
4 garlic cloves, chopped
1 tsp chopped fresh ginger

1 can artichoke hearts, drained and quartered

Preheat oven to 425°. I used a mortar and pestle and ground the cloves together with the rest of the seasonings, but simply combining in a small bowl would work too. (If you do grind them, don't make the same dumb mistake I did and expect that you could grind the cinnamon sticks too - I was picking cinnamon bits out of my meal the whole time. Whoops.)

Rub the chicken pieces with the seasoning mixes, then throw in a baking dish/Dutch oven along with the rest of the ingredients. Toss well to combine then arrange chicken in a single layer and bake, uncovered, for about 25 minutes or until chicken is done.

Serve over couscous or quinoa.