Moroccan chicken with olives and preserved lemons

This is a super simple recipe, but it needs some specialized ingredients. Preserved lemons are available at some higher-end grocery stores, any Mediterranean/Middle Eastern store, or online at Amazon. I like the better-made preserved lemons, ones that are sun-dried and come in a syrupy juice. Most of the commercial ones are chemically processed, which is acceptable but not as good.

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4-5 pieces chickens, your choice of thigh, legs or breast. 3 large onions, sliced 1 tablespoon ginger paste 1 tablespoon ground coriander I teaspoon white (or black) pepper 1 pinch saffron 1/2 teaspoon turmeric 1 1/2 preserved lemons, seeds removed and minced 10 green olives Chicken stock or water Parsley and cilantro Oil Salt to taste Add 1 tablespoon oil to a pan and fry the chicken until browned all over. Set aside. You may skip this step and just add the chicken to the dish when appropriate, too.  Add 2 tablespoons oil to a pot and fry the onions until they are deep golden brown. Add the ginger paste and sauté for 1 minute until cooked. Add the dry spices and mix until the beautiful aroma of the spices fills the kitchen. Add the chicken, olives, lemon, and water to cover the chicken. Bring to a simmer and cook for 30 minutes with the pot open. The final sauce should be thick and cling heavily to the chicken. Top with diced fresh herbs. Serve with couscous, rice, naan bread, or pita. This dish is just delicious.

Note: You can make a vegan or vegetarian version by substituting tofu or paneer for chicken.