Mains
Preserved lemons and kalamata olives spike this one-skillet dish. Serve with flatbread, or over rice.
Servings: 8
Time: 4-5 hrs
Rub chicken with spice mix, refrigerate and allow to marinate for 3-4 hours.
On medium-high heat, brown chicken on all sides in a heavy skillet, then remove. Add onions to skillet and cook until browned.
Add chicken back into skillet; top with olives, cinnamon and lemons.
Pour stock and lemon juice over skillet mixture.
Cover and place over low heat for about 30 minutes. Garnish with parsley.
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