Quick Braised Chicken with Moroccan Spices Lemon and Olives

Ingredients

• lemon
• kosher salt
• chicken legs
• black pepper
• extra virgin olive oil
• onion
• garlic
• fresh ginger
• ground coriander
• ground cumin
• paprika
• turmeric
• cayenne pepper
• chicken stock
• saffron
• green olives
• dried currants
• cilantro

Preparation

1. 1thinly slice lemon crosswise into rounds
2. 2cut rounds into quarters
3. 3place lemon in a small saucepan with water just to cover and stir in 1 tablespoon kosher salt
4. 4bring to a boil , then reduce heat and simmer for 5 minutes
5. 5drain well and rinse lemon under cold water
6. 6heat 3 tablespoons of oil in a dutch oven or large , deep skillet or over medium high heat
7. 7dry the chicken pieces and season them with remaining 1 1 / 2 teaspoons kosher salt and the pepper
8. 8place them in the skillet in batches and brown on all sides , about 10 minutes
9. 9remove the chicken and place on a paper towel lined plate
10. 10if skillet looks dry add the remaining tablespoon oil
11. 11add the onion to the skillet and cook until slightly softened
12. 12add the ginger , garlic , coriander , cumin , paprika , turmeric and cayenne pepper and stir together
13. 13cook 1 minute longer
14. 14add the chicken pieces and stir to coat with the spice mixture
15. 15pour the chicken stock into the skillet so that 2 / 3 of the chicken is submerged
16. 16add the saffron and stir to combine
17. 17bring liquid to a simmer , cover the skillet and simmer on medium low heat 20-25 minutes
18. 18add the olives , lemon slices , and dried fruit if using , stirring to combine