recipes

Ingredients
5  cloves garlic, finely chopped
¼  teaspoon saffron threads, pulverized
½  teaspoon ground ginger
1  teaspoon sweet paprika
½  teaspoon ground cumin
½  teaspoon turmeric
Salt and freshly ground black pepper
1  chicken, cut in 8 to 10 pieces
2  tablespoons extra virgin olive oil
3  medium onions, sliced thin
1  cinnamon stick
8  calamata olives, pitted and halved
8  cracked green olives, pitted and halved
1  large or 3 small preserved lemons (sold in specialty food shops)
1  cup chicken stock
Juice of 1/2 lemon
1  tablespoon chopped flat-leaf parsley

Preparation
Step 1
Mix garlic, saffron, ginger, paprika, cumin and turmeric togetherand add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.

Step 2
Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.

Step 3
Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.

Step 4
Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.