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!
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