- Portion size 4 servings
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).