Moroccan Chicken with Olives & Preserved Lemons Recipe

1 whole chicken

2 medium onions

3 cloves garlic

2 preserved lemons

1 1 / 2 cups green olives

3 tablespoons olive oil

1 cup chicken broth

1 teaspoon ground cumin

1 teaspoon ground coriander

1 / 2 teaspoons ground ginger

1 / 2 teaspoons turmeric

1 / 4 teaspoons cinnamon

1 / 2 teaspoons paprika

1 teaspoon salt

1 / 2 teaspoons pepper

In a large bowl, mix the chicken pieces with olive oil, garlic, all the spices, salt and pepper. Rub well to coat evenly. Let it marinate for at least 30 minutes (overnight if possible for more flavor).

In an ovenproof dish (or a large heavy pot), spread the sliced onions on the bottom. Place the marinated chicken pieces on top.

Pour the chicken broth (or water) over the chicken. Add the preserved lemon wedges and green olives.

Preheat to 375 °F (190 °C), cover the dish, and bake for 45minutes. Then remove the cover and cook 25 more minutes.