The third *magic* ingredient is preserved lemon. They are available in gourmet specialty stores....I happen to make my own after a trip to Morocco left me craving for the flavor. A search on Google came through with a number of methods to accomplish this ...but you need a few weeks to let them sit if you plan on making your own. (well worth the effort...and the wait!)

*We'll Always Have Marrakesh Chicken*
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4 boneless,skinless chicken thighs
(season with salt and pepper)

2 1/2 cups (or more) thinly sliced onion. I used a combo of sweet -Vidalia- and standard yellow onion AND 4 garlic cloves...thinly sliced.

one preserved lemon...pulp scooped out...thinly slice the skin for this dish.
Freebies: salt/pepper/cumin seed/olive oil/fresh cilantro
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Heat about 1/3 cup olive oil in a large skillet and saute all the onion for a couple of minutes until they start to soften and sweat. Add garlic slices and cook on medium/low flame til onion is really soft and golden brown.

Remove onion mixture and set aside.

To same skillet, add a little more olive oil IF NECESSARY. BROWN chicken pieces on all sides on medium/high heat.(5-10 min.) Add reserved onion mix back to the chicken and turn heat LOW-ish. Add 1/2 teaspoon cumin seed and cook covered for approx. 15 -20 min.

Add thinly sliced preserved lemon and the cilantro (reserving a little cilantro for garnish)

Cook about 5 min. on low. Season with more salt and pepper to taste.

Plate the chicken and smother with onion/lemon mixture. Garnish with cilantro and enjoy. Bon Apetit. (Makes 2-3 servings)_