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Ingredients
- 8 pieces chicken bone-in, skin on, trimmed of fat (thighs and legs are better or you can use breasts, just cut them in half.)
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- ¼ teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium white or yellow onion, chopped
- 1 medium-large or 2 small preserved lemons
- 1 cup green olives, pitted and cut in half length-wise
- 1/2-1 can of artichoke hearts
- ½ cup raisins
- 3/4 cup water
- salt
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh flat-leaf parsley
Process
In a large bowl, combine all the spices – paprika, cumin, ginger, turmeric, cinnamon, black pepper.
Pat dry chicken and put in the bowl, making sure to coat all the pieces with the spice mixture. Let chicken marinate in refrigerator for at least 1 hour (up to 4 hours).
In a large heavy bottom pan heat olive oil on medium-high heat.
Lightly sprinkle chicken with salt. The green olives and preserved lemons will provide a good amount of saltiness.
Place chicken skin side down in pan and cook for 5 minutes, until skin is lightly brown. Do not over crowd pan. If necessary brown the chicken in 2 batches, returning all pieces skin side down back to pan before the next step.
Lower the heat to medium-low, scatter the garlic and onions over the chicken. Cover and let cook for 15 minutes.
Quarter preserved lemon. Rinsed in cold water, remove pulp and seeds. Cut rind into thin strips, then cut strips in half.
Flip chicken pieces over. Add lemon slices, olives and raisins and 3/4 cup water.
Bring to a simmer on medium heat, then lower heat to low, cover, and place in a 350 degree oven for 30 minutes, until chicken is cooked through and tender.
Mix in fresh parsley and cilantro right before serving.
Serve with couscous or basmati rice. Serves 4-6