- 2 tsp. paprika
- 1 tsp. ground cumin
- 1 tsp. ground ginger
- 1 ts. ground powdered turmeric
- 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly ground black pepper
- 1 (3-4 lbs.) chicken, cut into 8 pieces (or 3-4 lbs. of chicken thighs and legs)
- 2 tbsp. olive oil
- sea salt
- 3 cloves garlic, minced
- 1 onion, chopped
- Peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
- 1 cup green olives, pitted
- 1/2 cup raisins
- 1/2 cup water
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh cilantro
1.) Combine spices and ground pepper in a large bowl. Once spices are combined, add chicken and evenly coat with spice mixture. Let the chicken stand for at least one hour in the spices.
2.) In a large, heavy-bottomed skillet, heat olive oil on medium-high heat. When the oil is heated, add chicken pieces and sprinkle lightly with salt. (do not add to much salt because the olives and lemons have enough salt in them). Let chicken sit for 5 minutes. (If you are using a clay tagine, skip the browning step; heat only on medium heat and use a heat diffuser on the heating element to prevent the tagine from cracking.)
3.) After 5 minutes, lower the heat to medium-low, add the onions ad garlic, cover skillet and cook for 15 minutes.
4.) Turn chicken pieces over and add the lemon slices, olives, raisins and 1/2 cup water. Bring to simmer on medium-high heat. Once food begins to simmer, turn the heat down to medium-low, cover and cook for 30 minutes or until chicken is cooked and quite tender.
5.) Mix in parsley and cilantro just before serving. Adjust seasoning to taste.
Taste great over couscous, rice or a rice pilaf