Ingredients: 4-5 lb. cut up chicken 1/4 cup olive oil, plus 2 Tbs. 3 cloves garlic, crushed 1 tsp. ground ginger 1-1/4 tsp. sweet paprika dash cayenne pepper 1/2 tsp. ground cumin 1/2 tsp. ground turmeric 1 tsp. coarse (kosher) salt 1/4 tsp. finely ground black pepper 2 large Spanish onions, finely chopped 1/4 cup chopped Italian flat-leaf parsley 1/4 cup chopped cilantro 1 can (14-1/2 oz.) chicken broth, unsalted 1 7 oz. jar pitted green olives, drained and rinsed 1-1/2 preserved lemons (12-14 wedges) 1/4 cup lemon juice Directions:1. In a large bowl, combine 1/4 cup olive oil, garlic, ginger, paprika, cayenne, cumin, turmeric, salt, pepper, and 1/4 cup water. Roll the chicken pieces in the mixture, coating them thoroughly, then nestle them into the marinade, cover and refrigerate overnight. 2. The next day, heat 2 Tbs. olive oil in the bottom of a large frying pan, Dutch oven, or flame-proof casserole. Add the onions, and cook gently for about 10 minutes, or until transparent. Remove the onion with a slotted spoon, and set aside. Increase the heat, add the chicken and cook for a few minutes on each side, just until the chicken begins to change color. Then add the broth and 2 cups of water, the onion, and the parsley and cilantro. Bring to a boil, reduce the heat, cover, and simmer for 35 minutes. 3. Discard the pulp from the preserved lemon, rinse the rinds, and add them and the olives to the simmering chicken. Cover, and simmer for an additional 10 minutes. Remove the chicken to a serving platter, then boil the sauce until it begins to thicken, about 15-20 minutes. Stir in the lemon juice, pour the sauce over the chickens, and serve. |