Preserved Lemon chicken with olives

Name: Preserved Lemon chicken with olives
Ingredients: 2 1/2 – 3 pounds chicken thighs (or other chicken pieces); 1/2 teaspoon sea salt; 2 Tbsp. vegetable oil; 1/2 bunch worth of fresh cilantro (a generous, loosely-packed 1 1/2 cups); 1/2 bunch worth of flat-leaf parsley leaves; 1 onion; 2 teaspoons ground ginger; 1 1/2 teaspoons hot paprika; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne; Generous pinch saffron threads (about 20); 1/2 cup white wine or chicken broth (water works too); 2 preserved lemons; 1 cup black olives (unpitted would be fine, but I used some pitted black olives that were really a red-brown color from Lyndsey’s “Naturals” line)

Preserved Lemon chicken with olives was pinched from <a href="http://www.thedinnerfiles.com/2010/03/23/preserved-lemon-chicken-with-olives/" target="_blank">www.thedinnerfiles.com.</a>

INGREDIENTS

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2 1/2 – 3 pounds chicken thighs (or other chicken pieces)

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1/2 teaspoon sea salt

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2 Tbsp. vegetable oil

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1/2 bunch worth of fresh cilantro (a generous, loosely-packed 1 1/2 cups)

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1/2 bunch worth of flat-leaf parsley leaves

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1 onion

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2 teaspoons ground ginger

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1 1/2 teaspoons hot paprika

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1 teaspoon ground cumin

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1/2 teaspoon turmeric

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1/2 teaspoon freshly ground black pepper

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1/4 teaspoon cayenne

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Generous pinch saffron threads (about 20)

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1/2 cup white wine or chicken broth (water works too)

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2 preserved lemons

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1 cup black olives (unpitted would be fine, but I used some pitted black olives that were really a red-brown color from Lyndsey’s “Naturals” line)

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