Ingredients
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1/4 cup olive oil
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2 (3 lb) chicken, each cut into 6 pieces
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1/2 teaspoon salt
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2 teaspoons minced fresh ginger or 1/4 teaspoon ground ginger
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1/4 teaspoon saffron thread, crumbled
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2 medium tomatoes, peeled,seeded and coarsely chopped or 1 1/2 cups drained, canned tomatoes
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6 cloves garlic, finely chopped
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1 cup flat leaf parsley, finely chopped
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1 cup cilantro, finely chopped
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1/2 lb kalamata olive
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2 small onions, finely grated
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1/4 teaspoon fresh ground pepper
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3 inches cinnamon sticks or 1/2 teaspoon ground cinnamon
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3 preserved lemons
Instructions
- Heat the oil in a large saucepan.
- Season the chicken pieces with salt and pepper and add them to the pan along with the onions, ginger, cinnamon and saffron.
- Cook over high heat, turning the chicken occasionally, until browned all over, about 10 minutes.
- Add the tomatoes, garlic, parsley, cilantro and 2 cups of water and bring to a boil.
- Reduce the heat to low, cover and simmer, stirring occasionally, until the chicken is tender, about 1 hour.
- Meanwhile, rinse the preserved lemons under running water; pat dry.
- Cut the lemons into quarters.
- Discard the pulp from one of the lemons and finely chop the peel.
- Reserve the quarters for garnish.
- Transfer the chicken to a large plate.
- Strain the cooking liquid and return it to the casserole.
- Boil over high heat until slightly thickened, about 10 minutes.
- Add the chopped preserved lemons and the olives and simmer over moderate heat for 2 minutes.
- Add the chicken pieces and simmer until heated through.
- Arrange the chicken pieces on a serving dish.
- Pour the sauce on top and garnish with the lemon quarters.