Moroccan Chicken with Olives & Preserved Lemons

This is a classic North African dish adapted from All About Braising. Couscous is traditionally served with this dish.

Serves 6

Spice Mix
1/2 tsp. ground ginger
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1/4 tsp. smoked paprika
1/4 tsp. red pepper flakes

The Braise
1/2 c. olives in brine (green or black)
3 1/2 lbs. chicken thighs, skin on (rinsed and patted dry)
Extra-virgin olive oil
Unsalted butter
Kosher or sea salt
1 med. yellow Spanish onion, thinly sliced
4 garlic cloves, minced
1 lemon, halved
1/4 cc. mixed cilantro & Italian parsley
1/4 c. preserved lemons (see note)
Freshly ground black pepper, to season

Combine spice mix ingredients in a small bowl. In a separate small bowl, cover olives with cold water to cover; set aside to soak.

In a large, deep-sided skillet or shallow braising pan, heat oil and butter over medium-high heat. Season chicken pieces lightly with salt. When oil and butter are hot, add half of the chicken (skin side down) and sear (without disturbing) until the skin is crisp and golden brown (about 5 minutes). Turn pieces over and repeat on this side. Remove pieces to a platter. Repeat the process with the other half of the chicken pieces. Remove pieces.

Pour off most of the liquid fats except for about 1 tablespoon. Return pan to medium heat and add onions and garlic. Stir with a wooden spoon and saute until you smell their delicious fragrances and they begin to soften (about 3 minutes). Add spice mix, stir, and saute for one minute longer. Then pour in 3/4 cup of water to deglaze the pan. Stir and scrape the bottom with the wooden spoon.

When water boils, return chicken pieces. Cover pan and reduce heat to low; braise the chicken for 10 minutes like this. Uncover pan, make sure liquid is at a gentle simmer, squeeze one-half of lemon over chicken, sprinkle half the herbs on top, return lid to cover, and braise gently for 10 minutes more.

While chicken is braising, prepare olives by draining them, then smashing them with the side of a chef's knife to remove the pits. Rinse preserved lemons, remove the pulp, and chop peel into small pieces.

After chicken has braised for a total of 20 minutes, lift lid, add olives and preserved lemons, and turn chicken pieces again. Replace lid and continue to braise for another 10 to 15 minutes.

Transfer chicken pieces to a serving dish or platter. Increase braising liquid to medium-high and bring to a boil. Squeeze other half of lemon over liquid. Reduce heat to a brisk simmer for about 5 minutes. Add remaining herbs. Season with salt and pepper. Spoon sauce over chicken to serve.

Note: Preserved lemons can be purchased at specialty stores but they are also very easy to make -- you will just need to plan one day ahead. Here's our recipe.