Instructions

• In a small bowl, combine saffron threads, cumin, paprika, turmeric, ground ginger, cayenne pepper, and cinnamon.
• In a large Dutch oven, heat the extra virgin olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the pot, skin side down, and sear until golden brown, about 5-7 minutes per side.
• In the same pot, add the finely chopped onion. Sauté for about 3-4 minutes until softened. Add the crushed garlic and stir for another minute until fragrant.
• Stir in the spice blend and cook for about 1-2 minutes, allowing the spices to bloom.
• Return the browned chicken pieces to the pot. Pour in the chicken stock and add the preserved lemon peels. Bring to a gentle simmer.
• Cover and let it simmer for about 40 minutes, or until the chicken is tender. Stir occasionally and adjust seasoning.
• In the last 10 minutes, stir in the pitted green olives.
• Remove from heat and let rest for a few minutes. Garnish with fresh chopped cilantro before serving.