Yields: 4-6 servings
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon tumeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly ground pepper
- 2 Tbsp olive oil
- 1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
- 3 cloves garlic, minced
- 1 onion, chopped
- The peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
- 1 cup pepper stuffed green olives
- 1/2 cup water
- 1/2 cup raisins
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh flat-leaf parsley
1 Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.
2 In a large, heavy bottomed skillet, heat the olive oil on medium high heat. Add the chicken pieces, sprinkle lightly with salt (go easy on the salt, the pepper-stuffed green olives and lemons are salty), and brown, skin side down for five minutes. (If you are using a clay tagine, you will skip the browning step, heat only to medium heat and use a heat diffuser on the heating element to prevent the tagine from cracking.) Lower the heat to medium-low, add the garlic and onions. Cover and let cook for 15 minutes.
3 Turn chicken pieces over. Add the lemon slices, pepper-stuffed green olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.
4 Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.