Servings: 4 Servings
2 Tbsp. olive oil
1/2 large yellow onion, finely chopped
4-5 chicken pieces (legs, thighs, breast)
3 garlic cloves, peeled, minced
1/2 tsp. ground ginger
1 tsp.ground cinnamon
pinch of saffron threads
salt & pepper
3 c chicken stock
4 Tbsp. fresh cilantro chopped
1 preserved Moroccan lemon
2/3 c Kalamata olives
1. Heat the olive oil in a large pot.Add the onion and cook, stirring occasionally, until translucent.Add the chicken stock.
2. In a small bowl, add the garlic, ginger, cinnamon, saffron threads and salt and pepper and mix with a spoon until evenly combined.Add to the pot and continue cooking with the onion.
3. Add the chicken pieces and stir. Bring to a boil.Turn down the heat, cover and simmer for about 45 minutes until the chicken is tender.Add the cilantro, preserved lemons and
kalamata olives and simmer for an additional 15 minutes.
4. Remove from heat and transfer chicken along with the sauce to a serving platter.Enjoy with couscous.