Moroccan Chicken

• 4 chicken legs, rinsed and patted dry, drumsticks and thighs separated
• 1 preserved lemon
• 1 cup Greek olives, pitted
• 10 dried dates, pitted and halved lengthwise
• 2 onions, sliced
• 3 cloves minced garlic
• 2 tablespoons olive oil
• 1 1/2 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• Salt and pepper
• Small bunch cilantro, finely chopped

1. Combine spices and seasoning, coat chicken, leave in fridge for one hour minimum.
2. When ready to cook, bring olive oil to sizzling and brown chicken in small batches, removing from pan when brown.
3. Add onion, and more oil if necessary, and scraping all brown bits from the pan, cook onion gently until golden brown.
4. Put chicken back in pan, cover and cook on medium heat for 20 minutes.
5. Remove rind from lemon, discard rest, and cut rind into strips.
6. Add lemon rind, olives and dates to chicken, stir, cover and cook another 20 minutes.
7. Garnish with chopped cilantro and serve with couscous or flatbread.

chicken, lemon, greek olives, dates, onions, garlic, olive oil, ground cumin, ground ginger, kosher salt, ground turmeric, paprika, ground cinnamon, salt, cilantro

Taken from www.cookstr.com/recipes/moroccan-chicken-3 (may not work)