Moroccan Lemon Chicken

• 1 (4 lb) roasting chickens
• 2 tablespoons olive oil
• 1 onion, grated
• 1 teaspoon turmeric
• 12 teaspoon ground ginger
• 12 teaspoon cinnamon
• 1 bunch cilantro, chopped
• 1 bunch parsley, chopped
• 1 -2 preserved lemon, seeds removed and chopped
• salt and pepper

1. Place the chicken in a large saucepan with all the ingredients, except the preserved lemons.
2. Half cover the chicken with water and simmer over a low heat for about 20 minutes, turning occasionally.
3. Preheat the oven to 350F
4. Transfer the chicken to the oven and cook until the chicken is tender and the liquid reduced - about 1 hour.
5. Add a little more liquid if it becomes too dry.
6. Stir in the chopped preserved lemon and serve hot.

roasting chickens, olive oil, onion, turmeric, ground ginger, cinnamon, cilantro, parsley, salt

Taken from www.food.com/recipe/moroccan-lemon-chicken-233896 (may not work)