Ingredients

The following ingredients have 4 Servings
  • 1 whole chicken
  • 1/4 preserved lemon, pulp discarded, rind cut into strips
  • 1 tbs olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup whole green olives, with pits
  • 2 1/2 cups chicken broth
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • pinch saffron threads
  • 2 bay leaves
  • 2 chicken livers

Instruction

  • Heat oil in a large skillet.
  • Add onion, garlic and sauté until tender, about 5 minutes.
  • Add the chicken broth, herbs, spices, olives and lemon.
  • Stir well to combine.
  • Place chicken in a deep baking dish.
  • Pour contents of skillet over chicken.
  • Roast, 350F (180C) for 90 minutes, or until done, basting every 15 minutes.
  • When chicken is done, remove from dish and cover to keep warm.
  • Pour the sauce from the baking dish into a large skillet and bring to a boil.
  • Add the chicken livers and cook through.
  • Remove and very finely chop.
  • Reduce the sauce slightly.
  • Cut the chicken into pieces, pour the reduced sauce, with lemon, olives, onions, liver, over and serve