Moroccan Chicken With Olives

At a recent Zaar reunion in Washington DC we had a similar dish at a Moroccan restaurant. This version comes from "Cocina Marroqui" by Anne Wilson.

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 1  whole chicken, cut into pieces
• 1  teaspoon ground cinnamon
• 1  teaspoon ground ginger
• 1⁄2 teaspoon turmeric
• 1  teaspoon sweet paprika
• 1⁄4 cup olive oil
• 2  onions, chopped
• 1  red pepper, chopped
• 1⁄4 cup cilantro, chopped
• 1 1⁄2 cups chicken broth
• 4  slices preserved lemons
• 2  tablespoons lemon juice
• 1  cup green olives

Directions

1. Rub chicken pieces with spices and allow to marinate 1 hour.
2. Using a large sauté pan, heat 2 tablespoons of oil and brown the chicken over medium heat until it is golden, but not cooked all the way through.
3. Remove chicken to a larger pot.
4. Add remaining oil to sauté pan, and sauté the onion and pepper for about 5 minutes, stirring constantly.
5. Add onions and peppers to chicken.
6. Add cilantro, broth, lemon, lemon rinds and olives to the pot.
7. Cover and cook 40 minutes over medium low heat, or until chicken is tender and the sauce has reduced somewhat.
8. If desired the sauce can be thickened with a bit of cornstarch slurry.
9. Serve with steamed rice.