INGREDIENTS
- 2 tbsp. olive oil
- 1 (3 to 4-lb.) whole chicken, cut into 8 pieces
- Kosher salt and freshly ground black pepper, to taste
- 4 tbsp. unsalted butter
- 4 cloves garlic, finely chopped
- 2 large yellow onions, finely chopped
- 2 bay leaves
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ¼ tsp. crushed saffron threads
- 2 cups chicken stock
- 1 cup pitted large green olives
- ⅓ cup dried apricots, roughly chopped
- 4 dried Turkish figs, roughly chopped
- 2 preserved lemons, quartered lengthwise (available at Amazon.com)
- ½ cup finely chopped cilantro
- 3 tbsp. fresh lemon juice
- Cooked couscous, for serving
INSTRUCTIONS
1. Heat oil in a 6-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper, and add to pot; cook, turning once, until lightly browned on both sides, about 10 minutes. Transfer to a plate, and set aside.
2. Heat butter in pot, and then add garlic and onions; cook, stirring, until soft, about 15 minutes. Add bay leaves, cumin, paprika, cinnamon, ginger, and saffron, and cook, stirring, until fragrant, about 2 minutes. Return chicken to pot along with stock, olives, apricots, figs, and preserved lemons, and bring to a boil; reduce heat to medium-low, and cook, partially covered, until chicken is cooked through and tender, about 15 minutes. Stir in cilantro, and juice, and remove from heat; serve over couscous.
