- 08 cloves of garlic peeled and finely chopped
- 01 teaspoon of ground cumin
- 01 teaspoon of sweet paprika
- Salt and black pepper to taste
- 01 cup of grated onion (about 01 large)
- 02 tablespoons of olive oil. I NEVER use canola or safflower…
- The pulp of two preserved lemons which you can find in specialty stores… Save the rind
- 02 chickens cut in 10 pieces each
- 5 strands of saffron
- ½ teaspoon of ground turmeric
- 03 tablespoons of Worcestershire sauce
- ½ cup of chopped parsley
- 01 cup of pitted green olives
In a large bowl mix the lemon pulp, garlic, cumin, paprika, salt, pepper, Worcestershire sauce, turmeric and olive oil. Add the chicken. I usually remove the backbone and wings and save them for stock. Mix it well and place it in a plastic bag to marinade overnight in the refrigerator. Take it out one half an hour before cooking so it comes to room temperature.
Place the chicken and marinade in a large Dutch oven. Add the onion, the parsley (I also like to add the stems), the saffron and 2 cups of stock. Simmer it partially covered for about 30 minutes. Remove the lid and cook it for another 15 minutes until chicken is cooked. Remove the pieces of chicken from the sauce. Take the skin from the chicken while the sauce keeps on reducing on the stove. Once the sauce has thickened add the olives and the peel of the preserved lemon sliced very thin. Sprinkle with some fresh parsley. Return the chicken to the sauce and serve.
I like to serve it with Quinoa instead the traditional couscous.
Prepare the quinoa according to the package directions but tweak it a little bit. Wash the quinoa until the water runs clear, instead of water use chicken or vegetable broth, add salt and pepper and a bay leaf. You will see how delicious your quinoa will be!