Chicken and Barley Soup with Mint

Rinse the chicken pieces under cold water and pat them completely dry with paper towels. Season generously on all sides with salt, black pepper, half the ras el hanout, and ground ginger. Allow the chicken to rest with the spices at room temperature for at least 10 minutes so the flavors begin to penetrate the meat before cooking.

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, for 8 to 10 minutes until it is completely softened and lightly golden. Add the minced garlic and cook for another minute until fragrant. Stir in the remaining ras el hanout, turmeric, and cumin, toasting the spices in the oil for 30 seconds.

Add the seasoned chicken pieces to the pot and cook for 3 to 4 minutes per side to develop a light golden color. Add the chopped fresh tomatoes and stir everything together, scraping up any bits from the bottom of the pot. Cook the tomatoes down for 5 minutes until they begin to break apart and their juices are released.

Rinse the pearl barley under cold water until the water runs clear, then add it to the pot. Rinse the preserved lemon quarter, remove any seeds, and finely chop the rind, discarding the pulp. Add the preserved lemon to the pot. Pour in the chicken stock or water, ensuring everything is submerged by at least 3 to 4 centimeters of liquid. Bring to a boil, then reduce the heat to low, cover partially, and simmer gently for 45 minutes.

After 45 minutes, remove the chicken pieces from the pot using tongs or a slotted spoon. Allow them to cool briefly, then remove and discard the skin and bones. Shred the meat into generous bite-sized pieces and return it to the pot. Check the soup consistency; if it is too thick, add a little hot water. Taste and adjust seasoning with salt and pepper. Turn off the heat and stir in the chopped fresh mint and fresh cilantro. Let the soup rest for 3 minutes before serving.

Instead of: Pearl barley

Use: Farro or whole wheat berries can be used for a more rustic, nuttier flavor, though they require a slightly longer cooking time. Brown rice works in a pinch but changes the texture significantly.

Instead of: Preserved lemon

Use: A combination of fresh lemon zest and a pinch of sea salt can approximate the flavor, though it lacks the fermented depth of preserved lemon. Making your own preserved lemons takes just 3 weeks and is highly recommended.

Instead of: Ras el hanout

Use: A blend of equal parts ground cumin, coriander, and cinnamon with a pinch of turmeric and black pepper makes a reasonable stand-in. Adding a tiny pinch of ground cardamom and cloves brings it closer to the original complexity.

Instead of: Fresh mint

Use: Dried mint can be used in a smaller quantity (about one third of the fresh amount) added during the last 5 minutes of cooking. The flavor will be earthier and less bright, but still distinctly Moroccan.