Take-Out Moroccan Chicken With Preserved Lemons and Green Olives

Ingredients

• 8 pieces preserved lemons (see related recipe)
• 1 whole chicken, quartered
• salt & freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 teaspoon ground ginger
• 1/2 teaspoon sweet Hungarian paprika
• 1/4 teaspoon turmeric
• 1 pinch saffron
• 1/4 teaspoon fresh ground black pepper
• 1 cup chicken stock
• 16 green olives, pitted and halved
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped flat leaf parsley
• 2 tablespoons finely chopped fresh cilantro

Directions

1. 1

   Prepare the preserved lemons as directed in the recipe.

2. 2

   Pat the chicken dry, then season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch saute pan set over moderately high heat. Saute the chicken until golden brown, about 3 minutes on each side. Transfer the chicken to a plate and keep warm, covered.

3. 3

   Add the remaining tablespoon of oil to the pan and reduce the heat to medium. Add the onion and garlic and cook for 3 to 4 minutes. Add the ginger, paprika, turmeric, saffron, and 1/4 teaspoon pepper and cook for 1 minute, stirring.

4. 4

   Add the chicken and stock to the pan, reduce the heat to low and simmer for about 40 minutes, or until the chicken is tender.

5. 5

   Scrape the pulp from the preserved lemons, and discard or reserve for another use. Cut the lemon rind into slivers and add to the chicken, along with the olives.

6. 6

   Cook for 5 minutes, uncovered.

7. 7

   Transfer the chicken to a serving dish and spoon the olives and lemons around them. Add the lemon juice, taste for seasoning, and add more salt if necessary.

8. 8

   Pour the sauce over the chicken. Sprinkle with the parsley and cilantro and serve.

9. 9

   Make ahead: This dish can be made up to 2 days ahead and kept covered in the refrigerator. Reheat on the stove over low heat until warmed through.