Moroccan Saffron Chicken

A beautiful chicken dish that's fragrant, saucey, and is great for weeknights (and dinner parties!). Moroccan saffron chicken with preserved lemons.

Ingredients:

2 pounds chicken thighs (bone-in, skin-on)
3 cloves of garlic, finely chopped
1/2 tsp ground ginger
1 tsp sweet paprika
1/2 tsp ground cumin
1/2 tsp salt
1 cup chicken stock
1 pinch Lemonfair Saffron
2 tbsp olive oil
2 onions, sliced
1 large preserved lemon, sliced into strips and seeds removed
A handful of olives
Juice of 1/2 lemon

Instructions:

Mix together garlic, ginger, paprika, and salt together. Rub mixture into chicken and marinate in fridge (this can be done an hour ahead or the day before)

Grind saffron with mortar and pestle (or the back of a spoon). Heat 1/4 cup of chicken stock until warm, and stir in saffron. Allow to bloom while continuing with next steps.

In a Dutch oven or cast iron pan, heat oil over medium high. Add chicken, brown on both sides, then remove and set aside.

Add onions and cook on medium-low until lightly brown.

Add chicken over the onions, scatter olives and preserved lemon on too. Add saffron chicken stock mixture and remaining 3/4 cups of chicken stock.

Cover and cook over low heat for around 30 minutes, until chicken is cooked through. Stir in lemon juice and serve.