Chicken And Preserved Lemon

Directions

1. Cut chicken into pcs, removing skin. Set aside.
2. In large Dutch oven, heat oil over medium-high heat; brown chicken all over.
3. Transfer to plate.
4. Add in sliced onions and garlic to pan; cook over medium heat, stirring occasionally, for 5 min.
5. Add in minced preserved lemon, paprika, cumin, cinnamon and pepper; cook for 1 minute.
6. Return chicken pcs to pan along with any juices.
7. Add in chicken stock and bring to boil; reduce heat, cover and simmer for about 30 min or possibly till juices run clear when chicken is pierced.
8. Throw away cinnamon stick.
9. Sprinkle with olives and coriander.