- Chicken (6-8 pieces; I use a mix of drumsticks and boneless thigh pieces, you can use either or both)
- Olives (8-10; pitted and thinly sliced)
- Preserved Lemon (1 lemon)
- Saffron (a pinch)
- Cilantro (a bunch; finely chopped)
- Turmeric Powder (1 teaspoon)
- Chili Powder (1-2 tablespoon; depending on spice preference)
- Cumin Powder (1 teaspoon)
- Ras al honout (1 teaspoon)
- Ginger powder (1 teaspoon)
- Garlic (2 cloves; grated)
- Onion (1 large; sliced)
- Salt (to taste)
- Pepper (to taste)
- Olive oil
In a small bowl add the saffron and 1/4 cup of warm water and let it sit for 5-10 minutes.
Cut the preserved lemon into quarters and then separate the pulp from the skin and remove any seeds. Finely chop the pulp and set it aside. You can cut the skin into thinner slices if you wish or leave it as is.
In a bowl, add the chopped cilantro, the pulp of the preserved lemon, turmeric powder, chili powder, cumin powder, garlic, ras al hanout, ginger powder, salt, saffron water and olive oil and mix it all together. Add the chicken to the bowl and and rub the marinate over the chicken and set it aside for an hour or more.
In a tajine/dutch oven or any big pot, add the sliced onions and season it with salt and pepper and drizzle some olive oil over it. Place the chicken over the onions and cover and cook on low heat for 20 minutes.
Add any left over marinate into the pot along with the lemon skin and the sliced olives and cover and cook for an hour or until the chicken is cooked all the way through.
Serve it with pita bread or quinoa or rice.