Chicken With Olives
12 chicken pieces
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 teaspoon ground sweet paprika
1/2 teaspoon ground pepper
1/4 cup olive oil
2 onions, chopped
1 red bell pepper chopped
1/4 cup cilantro chopped
1 1/2 cups chicken stock
4 strips preserved lemon rind, grated
2 tablespoons lemon juice
1 cup green olives
Combined chicken with spices in large bowl. Stand, covered, for 1 hour.
Heat 2 tablespoons of olive oil in a large pan. Fry the chicken pieces until well browned, but not cooked through.
Transfer chicken pieces to a larger pan.
Add remaining olive oil to pan. Add chopped onions and chopped bell peppers.
Cook over low heat for 5 minutes, stirring.
Transfer to a large pan with chicken pieces.
Add chopped cilantro and stock, lemon rind, lemon juice and olives.
Simmer, covered, for 40 minutes, until tender and liquid has reduced.
If after the 40 minutes, in the pot has to much stock-juice, remove the chicken pieces on the serving plate and boil the remaining stock until it evaporate to the amount you desire and thickness.