- Portion size 4 servings
- 1 chicken (approx 3-1/2 lb or 1.75 kg)
- 2 tablespoons olive oil
- 2 onions sliced
- 2 cloves of garlic minced
- 2 tablespoons coarsely chopped preserved lemon
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoon ground cumin
- 1 stick cinnamon
- 1/2 teaspoon pepper
- 1 cup chicken stock
- 1/2 cup black olive
- 1/4 cup chopped fresh coriander
- 1 large lemon thinly sliced
- 1 1/4 cup lemon juice
- 1/2 cup coarse salt
Chicken: Cut chicken into pieces, removing skin. Set aside.
In large Dutch oven, heat oil over medium-high heat; brown chicken all over. Transfer to plate.
Add sliced onions and garlic to pan; cook over medium heat, stirring occasionally, for 5 minutes. Add chopped preserved lemon, paprika, cumin, cinnamon and pepper; cook for 1 minute.
Return chicken pieces to pan along with any juices. Add chicken stock and bring to boil; reduce heat, cover and simmer for about 30 minutes or until juices run clear when chicken is pierced. Discard cinnamon stick. Sprinkle with olives and coriander.
Preserved Lemon: In bowl, toss together lemon, lemon juice and salt. Transfer to jar with tight fitting lid. Seal and let stand at room temperature for 7 days, shaking jar each day. (Make ahead: Refrigerate for up to 2 months.)
Makes 2 cups (500 mL).