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1
In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke.
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2
Remove from the heat and grind in a spice grinder.
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3
In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron.
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4
Mix to a paste.
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5
Add chicken, rubbing the marinade over all the pieces.
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6
Cover and refrigerate for 2 hours or overnight.
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7
Remove the chicken from the marinade and reserve marinade.
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8
Pat chicken dry and season with salt and pepper.
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9
In a tagine or large casserole over medium high heat add 2 tablespoons olive oil.
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10
Put in chicken pieces and lightly brown on both sides, about 5 minutes.
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11
Add onions and cook until just starting to brown, about 3 minutes.
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12
Rinse preserved lemon well.
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13
Scoop out flesh and discard; cut peel into strips and add to pan.
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14
Add reserved marinade, olives, and chicken stock.
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15
Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through.
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16
Remove bay leaf and discard.
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17
Taste juices and adjust seasoning.
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18
Place chicken on a warm platter.
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19
Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.
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20
Wash lemons well and dry them.
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21
Cut 4 lemons into quarters from the top, being careful not to cut all the way through.
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22
Pack salt generously into the cuts and place lemon into a sterilized glass pint jar.
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23
Continue procedure, packing the lemons into the jar as tightly as possible.
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24
Squeeze juice from remaining lemons.
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25
Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered.
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26
Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month.
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27
Preserved lemons will keep for 1 year.
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28
Refrigerate after opening.
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29
Inactive Prep Time: 1 month
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30
Put the couscous in a medium bowl; pour the hot stock over it and stir to combine.
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31
Cover and let sit for 10 to 15 minutes.
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32
Uncover and fluff with a fork.
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33
Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper.
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34
Toss gently to combine.
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35
Garnish with chopped parsley.
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36
Inactive Prep Time: 15 minutes
