Recipe Instructions:
Ingredients:
4 chicken thighs and 4 drumsticks (or whole chicken legs)
Approximately 1.5 kg (1500 grams)
Salt and pepper to taste
2 tablespoons (30 grams) olive oil
1 onion, chopped
Approximately 150 grams
2 cloves garlic, minced
Approximately 10 grams
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 cup (100 grams) chopped preserved lemons (or substitute fresh lemon slices)
1/2 cup (80 grams) pitted green olives
1 cup (240 ml) chicken broth
Fresh parsley or cilantro, chopped, for garnish
Instructions:
Season chicken pieces with salt and pepper.
Heat olive oil in a large Dutch oven or tagine over medium-high heat.
Brown chicken pieces on all sides, about 5 minutes per side. Remove and set aside.
In the same pot, sauté chopped onion until softened, about 5 minutes.
Add minced garlic, ground ginger, ground cumin, ground turmeric, and ground cinnamon. Cook for 1 minute until fragrant.
Return chicken pieces to the pot.
Add chopped preserved lemons (or lemon slices), green olives, and chicken broth.
Bring to a simmer, then cover and cook over low heat for 45 minutes to 1 hour, until chicken is cooked through and tender.
Garnish with chopped fresh parsley or cilantro before serving.
