1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1 pinch saffron
salt and pepper to taste
1 whole chicken (cut into 8 pieces, or chicken thighs or breasts)
1 tablespoon oil
1 onion (sliced)
2 cloves garlic (chopped)
1 teaspoon ginger (grated)
1/2 cup water (or chicken stock)
1 preserved lemon (pith removed, and peel rinsed and sliced)
1 tablespoon harissa
1 tablespoon honey
32g parsley (chopped)
32g cilantro (chopped)
Mix the paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper and rub it into the chicken.
Heat the oil in a large pan over medium-high heat add the chicken and brown on all sides and set aside.
Add the onion, and saute for 3 minutes.
Add the garlic and ginger and saute until fragrant, about a minute.
Add the water, chicken, preserved lemon, olives, harissa and honey, cover and simmer for 30 minutes.
Remove from heat and mix in the parsley and cilantro