Tzipporah S Moroccan Chicken

Ingredients

• chicken
• salt and pepper
• olive oil
• paprika
• cumin
• saffron
• turmeric
• preserved lemon
• chicken bouillon
• hot water
• kalamata olives
• garbanzo beans
• onion

Preparation

1. 1large pan heat and add olive oil
2. 2i use a fair amount 1 / 4 cup or so
3. 3it needs a lid to it
4. 4take the chicken and rinse well , pat dry with a towel and lay on a plate to season
5. 5in a bowl take kosher salt if you have it or sea salt and add the pepper to whatever ratio you are comfortable with
6. 6i usually just put in a handful of salt then add about 2 tbs of cumin , paprika and 2 tsp of turmeric
7. 7if you have a morter and pestle , i grind the salt with the spices to combine
8. 8take the 4 ounces of hot tap water and crumble up saffron strands in the water and let sit for 5 minutes
9. 9take the chicken and rub the spice mixture all over the pieces and place in the frying pan
10. 10you want to brown all of the pieces evenly add the onion and brown with the chicken
11. 11onion doesn't all have to be browned , but the chicken should
12. 12once the chicken is browned , add the hot water and saffron mixture , if you are using the bullion cubes then dissolve those in 2 cups of hot water or add 2 - 3 cups of chicken broth
13. 13add the chopped lemon now and the olives and garbanzo beans
14. 14the amount of olives can be as much as you like 1 / 2 cup or less
15. 15no need to measure , just eyeball it
16. 16cover and turn down to a very low simmer
17. 17if you have used boneless , skinless chicken it should be ready in about 25 minutes
18. 18bone-in chicken can be cooked for 40 minutes or so