Once the oil is shimmering, I brown the chicken pieces, skin-side down, until they are golden, about 5 minutes per side.
The gentle sizzle is a comforting sound, and I wait patiently, resisting the urge to rush.
I remove the chicken and set it aside, then add onions to the pot, sautéing them until soft and translucent.
Garlic follows, releasing its aroma as it mingles with the onions.
Next, the spices go in, coloring the onions with earthy tones and filling the kitchen with their fragrance.
I return the chicken to the pot, nestling it among the onions.
Pouring in the chicken broth, I ensure each piece is partially submerged.
Preserved lemons and olives are added, and I bring the mixture to a gentle simmer.
I reduce the heat to low, cover the pot, and let it braise slowly for 1.5 hours.
The occasional bubble pops to the surface, a quiet reminder to let time do its work.
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