Braised Moroccan Chicken and Olives
INGREDIENTS
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4 tablespoons canola oil
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2.5 pounds chicken legs and thighs
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Kosher salt
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Black pepper
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1 1/2 cup small diced onion
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1 teaspoon minced ginger
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1 teaspoon minced garlic
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1 tablespoon ground coriander
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1 tablespoon ground cumin
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1 1/2 teaspoon paprika
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1/2 teaspoon turmeric
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1/2 teaspoon cayenne pepper
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2-3 cups chicken stock
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1/4 teaspoon saffron
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1/2 cup green olives, rinsed
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2 preserved lemons, pulp removed; rind cut into strips
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2 tablespoons chopped cilantro
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