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!

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1 red onion, roughly sliced


2 cloves of garlic, peeled and finely chopped


3 sticks of celery, diced


1 tsp. cumin


1 tsp. turmeric


1 1/2 tsp cinnamon


3 large or 5 small eggplant, cut into 1 inch cubes (dust with salt, set aside to sweat for 10-15 minutes, then rinse)


1 can of whole plum tomatoes


1 can chickpeas (drained and rinsed)


4 cups of chicken or vegetable stock


10 apricots, chopped


1 sweet potato, chopped into 1 inch cubes


Salt & Pepper


1 cup of mint, chopped


1 cup of cilantro, chopped


1 cup of Italian parsley, chopped


Greek yogurt to garnish