Moroccan Chicken with Preserved Lemons

• 4 pounds chicken legs, breast, and thighs, cut in 8 parts
• 2 tablespoons lemon juice
• 1 x salt to taste
• 1 x black pepper to taste
• 1 teaspoon saffron threads
• 1 teaspoon ginger root grated
• 3 each onions finely chopped
• 1 each garlic clove, minced
• 1 tablespoon cumin ground
• 1 tablespoon coriander seeds ground
• 2 cups chicken broth preferably homemade
• 12 each olives green, pitted, sliced
• 1 tablespoon paprika
• 1 each lemon
• 3 tablespoons olive oil

1. Season chicken with salt and lemon.
2. Chill 6 hours.
3. Process all the spices, along with the ginger and garlic in a food processor.
4. Brown chicken pieces in the oil.
5. Stir in onions and spice mixture and turn chicken pieces to coat well.
6. Add chicken stock and cook over moderate heat turning pieces often.
7. Remove breast parts after 20 minutes.
8. Continue cooking the rest of the chicken another 25 minutes.
9. Return breast to pan.
10. Add lemon rind very thinly sliced and olives.
11. Cook 5 to 10 minutes.
12. Correct seasonings.
13. Serve with white rice or couscous with chickpeas and a salad.

chicken, lemon juice, salt, black pepper, saffron threads, ginger root, onions, garlic, cumin ground, coriander seeds ground, chicken broth, olives green, paprika, lemon, olive oil

Taken from recipeland.com/recipe/v/moroccan-chicken-preserved-lemo-2059 (may not work)