1. Heat the oil in a large saucepan. 2. Season the chicken pieces with salt and pepper and add them to the pan along with the onions, ginger, cinnamon and saffron. 3. Cook over high heat, turning the chicken occasionally, until browned all over, about 10 minutes. 4. Add the tomatoes, garlic, parsley, cilantro and 2 cups of water and bring to a boil. 5. Reduce the heat to low, cover and simmer, stirring occasionally, until the chicken is tender, about 1 hour. 6. Meanwhile, rinse the preserved lemons under running water; pat dry. 7. Cut the lemons into quarters. 8. Discard the pulp from one of the lemons and finely chop the peel. 9. Reserve the quarters for garnish. 10. Transfer the chicken to a large plate. 11. Strain the cooking liquid and return it to the casserole. 12. Boil over high heat until slightly thickened, about 10 minutes. 13. Add the chopped preserved lemons and the olives and simmer over moderate heat for 2 minutes. 14. Add the chicken pieces and simmer until heated through. 15. Arrange the chicken pieces on a serving dish. 16. Pour the sauce on top and garnish with the lemon quarters. ---------------------------------------------------------------------------
Nutrition
Ingredients
