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  1. Choose your favorite cut of meat. Do not salt if you are cooking the dish with preserved lemon .
  2. Mix saffron powder, cumin, paprika, turmeric, ginger, cayenne pepper and cinnamon together in a small bowl. Rub the spice mixture evenly onto the chicken pieces.
    Heat olive oil in deep skillet or sauté pan over medium high heat. Sauté the onion in the oil till it turns translucent. Add the garlic and continue to sauté till lightly browned. Arrange the chicken pieces snugly inside the skillet. Pour chicken stock over the pieces; they should be almost covered with stock.
  3. Remove pulp from the 2 lemons. With preserved lemon this is easy, the pulp will be softened and you can just scoop it out. For fresh lemon, use lemon peels.
    Cut the peel into thin slices and arrange it evenly spaced in the pan.
  4. Bring stock to a boil, then reduce heat to a low simmer and cover the skillet. Let the chicken simmer for 60-75 minutes, periodically ladling the seasoned stock over the chicken pieces, until the meat is fork-tender. Cook it closer to 75 minutes because meat will become very tender.
  5. Remove chicken pieces from the broth using tongs or a slotted spoon; arrange the pieces on a serving dish or bowl.
  6. Add olives to the sauce in the skillet. Bring sauce in the skillet to a boil and let it reduce and thicken for a few minutes. Remove skillet from heat and taste the sauce. Season with more salt and pepper, if desired.
  7. Serve on a bed of basmati rice or mashed potatoes; pour the sauce over the chicken and the starch. Garnish with fresh chopped cilantro.