Preparation / Directions:
Heat the oil in a large enameled cast-iron casserole. Season the chicken
pieces with the salt and pepper and add them to the casserole along with the
onion, ginger, cinnamon, and saffron. Cook over high heat, turning the
chicken occasionally, until browned all over, about 10 min. Add the tomatoes,
garlic, parsley, cilantro and 2 c. of water and bring to a boil. Reduce the
heat to low, cover and simmer, stirring occasionally, until the chicken is
tender, about 1 hour. (The recipe can be prepared up to this point up to 2
days ahead; cover and refrigerate. Rewarm before continuing.)
Meanwhile, rinse the preserved lemons under running water; pat dry. Separate
the lemons into quarters. Discard the pulp from one of the lemons and finely
chop the peel. Reserve the quarters for garnish.
Transfer the chicken to a large plate. Strain the cooking liquid and return
it to the casserole. Boil over high heat until slightly thickened, about 10
min. Add the chopped preserved lemon and the olives and simmer over moderate
heat for 2 min. Add the chicken pieces and simmer until heated through.
Arrange the chicken pieces in a serving dish. Pour the sauce on top and
garnish with the lemon quarters.