Chicken cooked with olives and preserved lemons
INGREDIENTS
2 teaspoons paprika
2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 teaspoon tumeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
2 Tbsp olive oil
1 chicken, 3-4 lbs, cut into 8 pieces
Salt
5 cloves garlic, minced
1 small onion, chopped
The peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
1 cup green olives, pitted
1/2 cup water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
METHOD
1 Mix the spices together in a large bowl. Rub the chicken with the spice mixture.
2 In a large, heavy bottomed skillet, heat the olive oil on medium high heat. Add the chicken pieces, sprinkle lightly with salt, and brown, skin side down for five minutes. Lower the heat to medium-low, add the garlic and onions. Cover and let cook for 15 minutes.
3 Turn chicken pieces over. Add the lemon slices, olives, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.
4 Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.
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