2 pounds chicken parts, dark and white meat, or all dark
1 medium onion, thinly sliced
1 tbsp. grated fresh ginger
1/2 cup green pitted olives, thoroughly rinsed
1/4 tsp. turmeric
Pinch of saffron
1 cup water
1/4 of a preserved lemon, skin only, rinsed and chopped very fine
2 tbsp. chopped flat-leaf parsley
1 1/2 tbsp. chopped cilantro
Freshly ground pepper
Don’t make this dish without preserved lemon (see recipe below) or you will have a good but ordinary result. With the preserved lemon, you will be transported by the authentic Moroccan flavors and heavenly aromas of this dish.
Place chicken, onions, ginger, olives, turmeric, saffron and water in a heavy pot and bring to a boil. Reduce heat to medium-high and cook covered for 1 hour. Add lemon, parsley, cilantro, and pepper to taste, and cook for another 10 minutes.
Using a slotted spoon, transfer the chicken to a platter and check the cooking liquid. If it is too thin, cook it over high heat until it is reduced and thickened. Pour the sauce over the chicken. Serve hot.