This is a classic recipe that makes use of preserved lemon. It can be made with a cut up whole chicken or just chicken thighs but the darker meat is always the better choice. Serve this with rice or bulgur pilaf.
- 4 chicken thighs skin on
- 1 tsp ground ginger
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 tbsp chopped garlic
- 1 red onion shredded
- 1 cup large olives chopped in half
- 1 preserved lemon rind sliced into thin strips and pulp reserved
- 2 tbsp chopped fresh cilantro
- 1/2 cup chicken stock
Mix all dried spices together in a large bowl. Add the chicken pieces and rub mixture into each piece. Add 1/2 the shredded onion and lemon pulp and mix well again. Cover and let marinate for 24 hours. In a large saute pan heat 2 tbsp olive oil over medium heat. Sear chicken skin side down until browned, about 4 minutes. Flip chicken and add garlic and remaining onion. Cover and simmer over low heat for 10 minutes. Add lemon rind, olives, and chicken stock, deglaze pan and cover and simmer until chicken is tender, about 45 minutes. Before serving stir in fresh cilantro.