<\/p>\n <\/p>\n Moroccan Chicken with Preserved lemon<\/p>\n 3 1\/2 lbs bone-in, chicken thighs (I also threw in a sliced small zucchini with the onion for extra veg)<\/p>\n 1\/2 cup fresh chopped cilantro for garnish Dry chicken with paper towels and lightly salt. Mix together saffron powder, cumin, paprika, turmeric, ginger, cayenne pepper and cinnamon together in a small bowl then rub the spice mixture evenly onto the chicken pieces. Let sit in fridge for 1-8 hours.<\/p>\n Take the chicken out ½ hour before cooking to bring temperature closer to room temperature. Heat olive oil in deep skillet on medium high heat then sauté the onion for 3 minutes or until translucent (add zucchini and sauté another 2 minutes). Add the garlic and continue to sauté another minute. Arrange the chicken pieces snugly inside the skillet then pour enough stock to almost cover. Serve on a bed of couscous sprinkled with fresh chopped cilantro.<\/p>\n![\"|\"](\"https:\/\/infonews.ca\/inwine\/wp-content\/uploads\/sites\/2\/MediaItemID81533-3721.jpg\" "\\"|\\"")
1\/2 tsp saffron threads, ground into powder in a mortar and pestle
1 1\/2 tsp cumin
1 1\/2 tsp paprika
1 tsp turmeric
1\/2 tsp ginger
1\/8 tsp cinnamon
Pinch cayenne pepper
Pinch cinnamon
1\/4 cup extra virgin olive oil
1 medium onion, sliced
2 garlic cloves, crushed
4 cups chicken stock
2 preserved lemons peel only, pulp discarded, sliced thinly
1 cup pitted green olives<\/p>\n
Salt and pepper<\/p>\n
Bring to a boil, then reduce heat, add olives, preserved lemons and then simmer for an hour or until super tender.<\/p>\n
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