Preparation Steps:

• In a mixing bowl, combine 2 tablespoons of extra virgin olive oil, crushed garlic, minced ginger, ground cumin, ground turmeric, salt, and pepper. Whisk these ingredients together until well blended.
• Take the chicken fillets and coat them thoroughly with the marinade. Cover the bowl with plastic wrap or transfer the chicken to a resealable bag. Allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
• In a large skillet or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped onions and sauté until they become soft and translucent, about 5-7 minutes.
• Remove the marinated chicken from the refrigerator and add the chicken fillets to the skillet. Brown the chicken on both sides for about 3-4 minutes.
• Pour in the chicken broth, then stir in the chopped preserved lemon and Kalamata olives. Bring the mixture to a gentle simmer and cover the skillet. Let the chicken cook for about 15-20 minutes, or until it reaches an internal temperature of 165°F (75°C).
• Once the chicken is cooked through, remove it from the heat. Sprinkle the chopped parsley and cilantro over the top, and drizzle with freshly squeezed lemon juice.
• Serve your Moroccan Chicken (Djej Makalli) with a side of fluffy couscous or warm crusty bread, spooning some of the sauce over the chicken for extra flavor!