Ingredients
Method
- Heat olive oil in a large skillet over medium heat. Add chicken thighs, skin-side down, and cook until golden brown. Remove and set aside.
- In the same skillet, add onions and sauté until translucent. Stir in ground cumin, coriander, turmeric, and paprika. Cook for 1 minute until fragrant.
- Return the chicken to the skillet, add chicken broth, preserved lemons, and olives. Bring to a simmer.
- Cover and reduce heat to low. Cook for 40-45 minutes until the chicken is tender and cooked through.
- Garnish with fresh parsley before serving.
Notes
For a deeper flavor, marinate the chicken in spices overnight. Preserved lemons add a unique tang, but if unavailable, use fresh lemon zest and juice.
