Baked Moroccan Chicken | Deryl W. Duer

Ingredients

• 4 (4-oz.) raw chicken breasts, boneless, skinless
• 1 Preserved Meyer Lemon, pulp removed, chopped
• 2 tbsp. olive oil
• 4 cloves garlic, finely chopped
• 1 thin slice fresh ginger, finely chopped
• 1½ cups frozen artichoke hearts, thawed
• 1 cinnamon stick (or ½ tsp. ground cinnamon)
• 1 tsp. ground black pepper
• 1 tsp. cumin seeds
• 1 tsp. paprika
• 1 tsp. crushed red pepper
• ¼ tsp. whole cloves
• 1 large pinch saffron