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1
In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
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2
Rinse the preserved lemons, and remove the pulp.
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3
RESERVE the lemon peel for later use.
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4
Add the lemon pulp to the mixing bowl.
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5
Add the chicken.
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6
Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator.
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7
(Twenty-four hours really gives the chicken the best flavor.)
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8
In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water.
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9
Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
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10
Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
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11
Remove the chicken to a serving dish and cover with foil to keep warm.
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12
Keep sauce on stove and begin to reduce.
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13
Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro.
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14
Reduce until the sauce is just a little thick.
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15
This shouldn't take more than 5 minutes at most.
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16
Uncover the chicken and remove the skin from the chicken.
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17
(It doesn't look pretty and who needs the extra fat.)
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18
Pour sauce over chicken and serve.
