Chicken With Preserved Lemons And Olives

• 2-3 minced garlics
• 1 tsp hot paprika and ginger
• A1/2 tsp cumin
• A1/4 tsp pepper
• A1/4 cup olive oil
• 2lbs chicken thighs(6)
• 1 pinch saffron threads
• 1 large onion coarsely grated
• 1 cup green olives
• 4 pieces sliced crosswise myer lemon1/2 cup chicken broth
• A1/4 tsp tumeric
• 2 tbs cilantro or parsley
• couscous or quinoa

1. Mix garlic, ginger, paprika, cumin, pepper, and oil in a bowl. Cover, chill overnight.
2. Preheat oven to 475. Combine saffron in small bowl/add hot water sit 5 min.
3. Set chicken in 10-12a casserole dish. Use small bowl and add onions, lemons, and olives, place on top of chicken.
4. Combine broth, saffron incl. water, and tumeric, and place on top of dish. Cover tightly with foil.
5. Braise chicken, turn in sauce every 20 min, til tender. Sprinkle with greens.
6. Serve with quinoa or couscous

garlics, paprika, cumin, pepper, olive oil, chicken, saffron threads, onion, green olives, crosswise myer, tumeric, cilantro, couscous

Taken from www.epicurious.com/recipes/member/views/chicken-with-preserved-lemons-and-olives-53086621 (may not work)