cookware
- rice cooker
- coffee grinder
- braising pan with lid
- splatter guard
- plate
1 | Cook the rice or prepare the cous cous. |
2 | Use a coffee grinder or equivalent to make a spice mix with the turmeric, paprika, cayenne pepper, coriander seeds, black pepper, cinnamon, and ras el hanout. You should aim to have a total of about 2-3 tablespoons of spice mix. Reserve. |
3 | Preheat the skillet over medium heat. Add oil and brown the chicken, starting skin-side down. The splatter guard will come in really handy at this point. Transfer the chicken to a plate and reserve. |
4 | Sweat the onions, garlic, and ginger with the drippings in the skillet. |
5 | Add the spice mix to the skillet and stir. It should create a paste. |
6 | Add white wine and reduce for a few minutes. Scrape the fond into the sauce with a wooden spoon or equivalent. |
7 | Add chicken stock and saffron. |
8 | Transfer the chicken back into the skillet. Spoon sauce over the chicken then simmer covered on low to braise for a total of about 45 minutes. |
9 | At the 30 minute mark, add the olives and preserved lemons. Braise for 15 more minutes. |
10 | Serve the chicken over the rice or cous cous. Drizzle with olive oil, top with greek yogurt, and sprinkle cilantro. |
notes
If you don't own a braiser, use whichever pot that has a domed lid. The domed lid helps recycle flavorful moisture back into the dish while it braises. I found mine for a steal at TJ Maxx.