Moroccan chicken, olives & preserved lemons

Ingredients

2 tsp paprika

1 tsp ground cumin

1 tsp ground ginger

1 tsp turmeric

1/2 tsp cinnamon

pinch of ground black pepper

2 tbsp olive oil

1.5kg chicken thigh, diced

4 cloves garlic, minced

1 onion, diced

5 preserved lemon slices

1 cup green or black olives, pitted

1/2 cup water

1/4 cup of coriander, loosely chopped

Prepare          

Combine spices together in a large bowl. Pat dry chicken before coating with spices. Marinate chicken in spices for one hour.

Add to large frying pan olive oil, brown chicken lightly. Add garlic and onions, bring heat to low, cover pan with a lid and cook for approximately 15 minutes. Stir chicken.

Add lemon slices, olives and water, cover and bring to a simmer on medium heat. Once simmering, reduce heat to low and cook for 30 minutes or until chicken is cooked and tender.

Serve          

Mix coriander through once cooked and serve on a bed of either couscous or rice.