Chicken with preserved Meyer Lemon and Olives

Sarah Reed, Marokko

• 2 minced garlic cloves

• 1 teaspoon minced fresh ginger

• 1/4 teaspoon pepper

• 1/4 cup olive oil

• 1 teaspoon hot paprika

• 4-5 bone-in chicken thights

• 1 pinch saffron threads

• 1 shredded large onion

• 2 pieces or half a lemon of diced Preserved Meyer Lemons

• 1&4 teaspoon turmeric

• 1 cup green olives

• hot couscous

Mix garlic, ginger, paprika, cumin, pepper, and oil in a bowl. Ease fingers under chicken skin to loosen. Add chicken to bowl; rub garlic mixture under skin and all over outside. Chill, covered, overnight.

Preheat oven to 500°F/ 260°C. In a small bowl, combine saffron with 2 tbsp. hot water and let sit 5 minutes. Set chicken, skin side up, in a deep 10-in. or regular 12-in. ovenproof frying pan. In same bowl used for chicken, combine onion, olives, and preserved lemon; put on top of chicken. Combine broth, saffron water, and turmeric in bowl and pour over chicken. Cover tightly with foil.

Braise chicken in oven, turning in sauce every 20 minutes, until tender when pierced, 60 to 70 minutes. Skim fat from sauce. Sprinkle chicken with cilantro and olives, serve with couscous.
Or as Sarah`s Mom does it, with Potatoes.

This photo and recipe is borrowed from myrecipes.com