Active Time: 45 minutes
Total time: 2 hours, 30 minutes
- A cast-iron or heavy steel skillet and a Frywall that fits (see our sizing guide)
- A large covered casserole dish
- 8 chicken legs
- 1 and 1/2 cups mixed or green olives
- 8 oz. preserved lemons, halved and seeds removed
- 1/4 cup brine from the lemons
- 1/2 tsp. ginger
- 1 and 1/2 tsp. paprika
- 3/4 tsp. cumin
- 1 tsp. turmeric
- 6 cloves garlic, chopped
- 3 medium onions, sliced
- 1 bell pepper, sliced
- 1 cup chicken stock
- 2 tsp. olive oil
- cilantro or parsley for garnish
Turn off the heat and use a large spoon or ladle to remove all but a couple of tablespoons of the fat from the pan. Reheat the pan on medium-high heat and add the bell peppers and onions. Sauté until the veggies get some color and begin to soften, usually 2 to 4 minutes. Next add the garlic and sauté until aromatic, about 30 seconds. Now add the spices and cook, stirring for 30 seconds more. Pour in the stock to deglaze the pan, and stir until the crystalized juices and spices are dissolved.
Remove the Frywall and pour the aromatic vegetables and sauce onto the chicken in the casserole dish. Cover with a lid, and put the casserole dish into the oven for 35 minutes.
Remove the dish from the oven, and add the olives, lemons, and the lemon brine. Cover and return to the oven for another 45 minutes.
Remove from the oven and garnish with cilantro or parsley leaves. Serve hot, with a bed of couscous, rice, or with crusty bread.
Bon appétit and have a delicious weekend.