I learned this recipe from my dear friend Shaliha, who lives in Dijon, France. I paid a visit to her this summer. Her parents are from Algeria, and this is her mom's recipe. A spice blend in this recipe is her mom's creation, and I have attempted to make my version of the spice blend. Earlier that day, we went to the local farmers' market and bought new potatoes. But, of course, you can always substitute new potatoes with fingerling potatoes. Use skin-on and bone-in chicken for this recipe, and that will impart its flavor.
My friend made this recipe in a Tagine, a special pot, but I made it in a non-stick pan, and you can too.
Ingredients
Marinade:
1/2 of a whole chicken, bone-in, and skin-on, then chop it into 6 pieces
1/2 teaspoon sea salt
2 shallots, minced
4 cloves garlic, peeled and minced
2-inch piece of ginger, peeled and minced
Spice blend:
1 Tablespoon ground ginger
1 teaspoon Hungarian or Kashmir sweet paprika
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
4 Tablespoons good quality olive oil
1/4 cup preserved lemons, diced
10 green olives, preferably pitted
Instructions
In a medium mixing bowl, add the 'marinade' ingredients along with the 'Spice blend,' mix well, and set aside.
In a 3 qt saucepan over medium heat, add olive oil.
Add the chicken pieces along with the marinade.
Sear chicken pieces for 5 minutes. Flip and cook the other side for additional five minutes.
Add 1 cup hot water along with lemons. Mix.
Reduce heat to simmer. Cook covered for 1 hour.
Finally, add olives and cook for additional 15 minutes. Make sure you rinse the olives before adding them not to get excess salt in your dish.
NOTE: You need just a little bit of salt in this recipe. Both, the preserved lemon and the olives (even though you will rinse them) contain salt.
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