- 6 cloves garlic, peeled and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon sweet paprika
- 1 tablespoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 large Spanish onion, grated (about 1 cup)
- 2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil)
- 1 to 2 preserved lemons, depending on size
- 8 chicken thighs, with bone and skin
- Stems from the parsley and cilantro, tied with twine
- 1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
- 1 cup pitted green Moroccan or Greek olives
- 1/2 bunch Italian parsley, about 1/4 cup chopped
- 1/2 bunch cilantro, about 1/4 cup chopped
- In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
- Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
- Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
- In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
- Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
- Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
- Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn’t take more than 5 minutes at most.
- Uncover the chicken and remove the skin from the chicken. (It doesn’t look pretty and who needs the extra fat.) Pour sauce over chicken and serve.