Moroccan Chicken with Lemon and Olives

Ingredients

• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 chicken, 3-4 lbs, cut into 8 pieces
• Salt
• 3 cloves garlic, minced
• 1 onion, chopped
• The rind from 1 preserved lemon, rinsed in cold water, pulp discarded, rind cut into thin strips
• 1 cup green olives, pitted
• 1/2 cup raisins
• 1/2 cup water
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh flat-leaf parsley

Directions

1. In a large bowl, stir together the paprika, cumin, ginger, turmeric, cinnamon, and black pepper.
2. Blot the chicken pieces dry, then add them to the bowl and turn them until the spice mixture coats them thoroughly. Leave the chicken in the spices for 1 hour.
3. If you are cooking in a clay tagine, soak the bottom in water overnight before you use it. Set the tagine over a heat diffuser on the burner so it will not crack, then add the olive oil and warm it over medium heat.
4. If you are not using a tagine, choose a large, heavy-bottomed skillet with a lid. Pour in the olive oil and heat it over medium high heat.
5. Whichever pan you are using, season the chicken pieces with a very light sprinkle of salt, remembering that the olives and preserved lemons bring plenty of saltiness. Arrange the chicken skin side down in the tagine or skillet and cook for 5 minutes, just until lightly browned.
6. Reduce the heat to medium-low, then scatter the garlic and onions over the chicken. Cover the pan and cook for 15 minutes.
7. Turn the chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water.
8. Bring the liquid to a simmer over medium heat, then reduce the heat to low. Cover and continue cooking for 30 minutes, until the chicken is fully cooked and very tender.
9. Just before serving, stir in the fresh parsley and cilantro. Taste and adjust the seasoning as needed. Serve with couscous, rice, or rice pilaf.