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. Mix the spices. Combine the paprika, cumin, ginger, cinnamon, turmeric, cayenne pepper, and salt. Rub them generously over the chicken thighs.
2. Brown the chicken. Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook for about 5 minutes on each side. Remove and set aside.
3. Sauté the aromatics. Cook the onions in the pot for about 5 minutes. Once they’re soft, stir in the garlic and tomato paste. Cook for another minute.
4. Add the liquids. Pour in the chicken stock, scraping up any brown bits from the sides and bottom. Finally, add the diced tomatoes, then top with the cinnamon stick and browned chicken.
5. Let simmer. Bring the mixture to a boil. Then reduce the heat to low, cover and simmer for half an hour.
6. Finish the dish. Add the preserved lemon, olives, coriander and parsley. Simmer uncovered for 10 minutes until the chicken is tender.
7. Season and serve. Discard the cinnamon stick and taste the recipe. Add more salt if needed. Then serve with extra coriander and parsley and enjoy!
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