Chicken with Preserved Lemon and Olives

Chicken with Preserved Lemon and Olives.jpg


  • 2 teaspoons ground ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric
  • ¼ teaspoon cayenne
  • ½ teaspoon cinnamon
  • 2 pounds (1 kilogram) chicken thighs on the bone
  • Salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 2 cups chopped onions
  • 1 tablespoon chopped garlic
  • ½ teaspoon saffron threads, optional
  • 1 teaspoon honey
  • ¼ cup chopped parsley
  • ¼ cup chopped coriander
  • 2 tomatoes, chopped
  • 1 cup chicken stock or water
  • ½ cup cracked green olives, cut in half
  • ½ preserved lemon, slivered


Preheat oven to 375 F.

Combine ginger, cumin, turmeric, cayenne and cinnamon in a bowl. Sprinkle 1 tablespoon spice mixture over chicken. Season chicken with salt and pepper.

Heat oil in a large skillet over medium-high heat. Add chicken pieces and sauté for 3 minutes a side or until golden. Remove chicken from pan and drain all but 2 tablespoons of fat. Add onions, reduce heat to medium and sauté for 10 minutes or until softened and slightly golden. Add garlic and cook another 1 minute. Add saffron, honey, parsley and coriander and remaining spice mixture. Then add tomatoes and stock and bring to boil.

Reduce heat to medium-low, return chicken to pan skin-side up, cover and bake for 15 minutes. Uncover, add olives and preserved lemon and bake uncovered for another 15 to 25 minutes (depending on size) or until juices run clear.