2 to 2 1/2 pounds boneless skinless chicken thighs
1 preserved lemon, rinsed, seeds and insides removed, rind chopped
1 cinnamon stick
1 teaspoon ground black pepper
1 teaspoon cumin
1 teaspoon sweet or hot paprika
1/2 teaspoon red pepper flakes
1/4 teaspoon whole cloves
4 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 teaspoon fresh ginger, finely chopped
1 large pinch saffron
1 9-ounce package frozen artichoke hearts, thawed
Preheat oven to 425°F.
Combine all the ingredients in a 9x13 baking dish (or similar), and stir to mix thoroughly. Put the dish in the oven and bake for 30 to 35 minutes, or until chicken is cooked through and registers 165°F. Serve over couscous.
This recipe has been updated — first published April 2010.