Ingredients:
1/4 cup olive oil
2 (3 lb) chicken, each cut into 6 pieces
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 small onions, finely grated
2 teaspoons minced fresh ginger or 1/4 teaspoon ground ginger
3 inches cinnamon sticks or 1/2 teaspoon ground cinnamon
1/4 teaspoon saffron threads, crumbled
2 medium tomatoes, peeled,seeded and coarsely chopped or 1 1/2 cups drained, canned tomatoes
6 cloves garlic, finely chopped
1 cup flat leaf parsley, finely chopped
1 cup cilantro, finely chopped
3 preserved lemons
1/2 lb kalamata olives
Directions:
Heat the oil in a large saucepan.
Season the chicken pieces with salt and pepper and add them to the pan along with the onions, ginger, cinnamon and saffron.
Cook over high heat, turning the chicken occasionally, until browned all over, about 10 minutes.
Add the tomatoes, garlic, parsley, cilantro and 2 cups of water and bring to a boil.
Reduce the heat to low, cover and simmer, stirring occasionally, until the chicken is tender, about 1 hour.
Meanwhile, rinse the preserved lemons under running water; pat dry.
Cut the lemons into quarters.
Discard the pulp from one of the lemons and finely chop the peel.
Reserve the quarters for garnish.
Transfer the chicken to a large plate.
Strain the cooking liquid and return it to the casserole.
Boil over high heat until slightly thickened, about 10 minutes.
Add the chopped preserved lemons and the olives and simmer over moderate heat for 2 minutes.
Add the chicken pieces and simmer until heated through.
Arrange the chicken pieces on a serving dish.
Pour the sauce on top and garnish with the lemon quarters.
Servings: 6-8
Time preparation: 25 min.
Time total: 110 min.