- ½ medium onion, quartered
- 3 cloves garlic
- 1 inch fresh ginger (or ½ teaspoon ground ginger)
- 1 teaspoon sweet paprika
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- Juice of ½ lemon
- Kosher salt, to taste
- Black pepper, to taste
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 cup chicken stock
- 3 tablespoons honey
- 2 cinnamon sticks, whole
- 1 preserved lemon, skin only, rinsed and cut into strips
- ½ cup Kalamata olives, pitted
- ½ cup cracked green olives, pitted
- ¼ cup flat-leaf parsley, roughly chopped
In a blender or food processor make a paste with the onion, garlic, ginger, paprika, cumin, turmeric and lemon juice; use a few tablespoons of water and a drizzle of oil to get the mix going. Add ½ teaspoon of kosher salt and pepper to taste. Rub chicken with the marinade and cover. Refrigerate 3 to 4 hours or overnight.
Scrape marinade off the chicken into a bowl and set aside. Heat large heavy pan (cast iron works well) over medium-high heat, coat with oil. Add chicken pieces in, skin side down; brown on all sides. Remove the chicken. Add in the remaining marinade, cook over medium heat for about 1 minute. Either transfer mixture and chicken to tagine, if you have one, or leave in skillet.
Add in stock (should cover ¾ of the chicken), honey and cinnamon sticks.
Simmer over medium heat covered for 25 minutes. Remove lid, add in preserved lemon and olives. Cook uncovered for an additional 15 minutes or until chicken is fully cooked through and is tender.
Garnish with chopped parsley.