Ingredients

The following ingredients have 4 Servings
  • 5 cloves garlic (minced)
  • Giant pinch saffron threads
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • Salt and peper
  • 1 pound boneless, skinless chicken thighs
  • 2 medium onions (sliced)
  • 1 cinnamon stick
  • 2/3 cup kalama olives (pitted and roughly chopped)
  • 2/3 cup castelvetrano olives (pitted and roughly chopped)
  • 1 large preserved lemon (sliced)
  • 1 cup chicken stock
  • 2 tablespoons preserved lemon juice
  • Chopped fresh parsley (for topping)

Instruction

  • In a small bowl, mix together the ingredients for the spice mix then place chicken thighs into a large bowl and pour spice mix on top and rub the chicken throughout to get the spices incorporated. Refrigerate for 3-4 hours.
  • Heat 2-3 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Add chicken and brown on both sides. Remove and place on plate. It's okay if it's not fully cooked through yet. You are just browning it.
  • Add the onions and cook for 10-15 minutes, until softened and brown. Add cinnamon stick to the onions then place the chicken back on top.
  • Sprinkle olives all over, along with the preserved lemons. Pour the preserved lemon juice and chicken stock together and mix then pour into skillet.
  • Cover and let simmer on low heat for 30 minutes.
  • Prior to serving, sprinkle fresh parsley on top, if desired.