Directions
Pre-heat over to 350 degrees. Heat olive oil in a 8-qt Dutch oven over medium high heat. Season chicken with salt and pepper, add to pot and cook, turning until browned, 12-15 minutes. Transfer chicken to a plate. Next, add your onions to the pot, cook until golden. Add all your spices; cook for 2 minutes. Return chicken to pot with stock, bring to a boil. Transfer chicken to the oven covered and cook until chicken is tender, 35-40 minutes. Half-way through, stir in olives, butter, parsley, cilantro, and preserved lemons into the pot and allow to cook remaining time. It’s a magic carpet ride for the senses!
3 TBSP. OLIVE OIL
1 (3-4 LB.) WHOLE CHICKEN, CUT INTO 8 PIECES
2 LARGE YELLOW ONIONS, DICED
2 TBSP. GROUND CORIANDER
2 TSP. GROUND WHITE PEPPER
2 TSP. GROUND GINGER
1 TSP. GROUND TURMERIC
1/2 TSP. CRUSHED SAFFRON THREADS
1 1/2 CUPS CHICKEN STOCK
2 TBSP. UNSALTED BUTTER
1/2 CUP FINELY CHOPPED PARSLEY
2 TBSP. FINELY CHOPPED CILANTRO