Update my dinner status, I'm making this tonight.
12 chefs marked this as Favorite
Servings: 24 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 tablespoon olive oil
- 12 chicken legs and 12 chicken legs with thighs
- 2 large red onions sliced
- 3 tablespoon garlic chopped
- 1 package (0.13 g.) of crushed saffron
- 1.25 cups fresh cilantro chopped
- 1.5 tablespoon fresh ginger minced
- 4 preserved lemons rinsed, halved, and seeded
- 1 (add more lemons for stronger lemon flavor)
- 1 cup green olives rinsed and pitted (optional)
- 1 tablespoon paprika
- 2 teaspoons coarsely ground black pepper
Preparation
(1) Heat the pan (cast-iron is preferred). Place about 1-2 T of olive oil on the pan. Heat, then brown chicken on both sides.
(2) Preheat the oven to 350 F.
(3) Add onions, cook until clear. Add 3 T chopped garlic. Allow to caramelize. Stir and cook briefly stove top.
(4) Add saffron, cilantro, ginger, preserved lemons, and paprika to the chicken mixture. Sprinkle black pepper on top of chicken.
(5) Place in the oven with a cover or aluminum foil. Cook for an hour.
(6) Best served with couscous and arborio rice with peas and onions.
