Serves : 4 – 6
Prep Time : 10-15 MINUTES
Cooking Time : 30 – 40 MINUTES

Ingredients

Method

– Mix the garlic, saffron, ginger, paprika, cumin, turmeric, cinnamon, 1/2 – 1 teaspoon of salt and 1/2 teaspoon of black pepper in a bowl. Rub mixture all over the chicken, cover and place in the fridge to marinate for at least 3 hours.

– Once ready to cook, heat the oil in a large pan or pot. Add the chicken, and sear on both sides until nicely browned, then transfer to a plate and set aside. Add the onions to the same pot and cook over medium-low heat for approximately 15 minutes, until they are also nicely browned.

– Transfer the chicken back into the pot, gently placing them over the onions. Evenly scatter the olives into the dish, followed by the preserved lemons. Pour in the stock and lemon juice, season with salt and bring mixture up to a simmer.

– Once simmering, reduce heat to low and cover pot with a lid. Cook for 30 minutes, until the chicken is cooked through. Take off the heat and leave covered for another 10 minutes for steaming to continue and for the flavours to infuse. Taste and season with more salt if needed.

– Garnish with fresh parsley and/or sliced lemon rinds and serve with steamed rice, couscous or quinoa with fresh herbs on the side.

– NOTE: Recipe for the Preserved Lemons is available in the Pantry.