A delightful Moroccan-inspired chicken dish infused with aromatic spices, tangy preserved lemon, and briny olives.
Heat the olive oil in a large pan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Season the chicken with a mixture of paprika, cumin, turmeric, salt, and pepper.
Rub the spices evenly over the chicken for consistent flavor.
Brown the chicken in the pan on all sides.
Turn the chicken pieces carefully to avoid tearing the skin.
Add the sliced onion to the pan and sauté until softened.
Stir occasionally to prevent the onion from sticking.
Dissolve the saffron in a small amount of warm water and add it to the pan along with the chicken broth.
Let the saffron steep in the water for a few minutes to release its color and flavor.
Add the preserved lemon, olives, and garbanzo beans to the pan.
Stir gently to combine all the ingredients evenly.
Cover the pan and simmer on low heat until the chicken is cooked through.
Check occasionally to ensure the liquid hasn't evaporated too much.
Serve the chicken with its sauce over a bed of rice or alongside crusty bread.
Garnish with fresh parsley for a pop of color and freshness.
Continue in our app for the best experience
