Moroccan Chicken with Olives and Preserved Lemons

• 4 large cloves garlic, mashed
• Salt and freshly ground pepper to taste
• 1 teaspoon ground turmeric
• 1 to 2 tablespoons ras el hanout
• 1 bunch of fresh cilantro, chopped
• 4 tablespoons olive oil
• One 3 1/2-to-4-pound chicken, cut into 8 pieces
• 1 teaspoon cornstarch
• 1 cup black Moroccan dry-cured olives, pitted
• Diced rind of 2 preserved lemons (see page 171)

1. Mix the mashed garlic with salt and freshly ground pepper to taste, the turmeric, the ras el hanout, half the cilantro, and 2 tablespoons of the olive oil.
2. Rub the surface of the chicken pieces with this spice mixture, put them in a dish, and marinate in the refrigerator, covered, overnight.
3. The next day, heat the remaining 2 tablespoons olive oil in a large pan.
4. Saute the spice-rubbed chicken until golden brown on each side.
5. Stir the cornstarch into 1 cup water, and pour over the chicken.
6. Bring to a boil, and simmer, covered, for about 20 minutes.
7. Add the olives, and continue cooking for another 20 minutes.
8. Sprinkle on the preserved lemon, and continue cooking for another 5 minutes.
9. Garnish with the remaining cilantro.
10. Serve with rice or couscous (see page 270).

garlic, salt, ground turmeric, hanout, cilantro, olive oil, chicken, cornstarch, black moroccan

Taken from www.epicurious.com/recipes/food/views/moroccan-chicken-with-olives-and-preserved-lemons-374004 (may not work)