Recipe

Step 1: Mix the mashed garlic with salt and freshly ground pepper to taste, the turmeric, the ras el hanout, half the cilantro, and 2 tbsp of the olive oil. Rub the surface of the chicken pieces with this spice mixture, put them in a dish, and marinate in the refrigerator, covered, overnight.

Step 2: The next day, heat the remaining 2 tbsp olive oil in a large pan. Sauté the spice-rubbed chicken until golden brown on each side.

Step 3: Stir the cornstarch into 1 cup water, and pour over the chicken. Bring to a boil, and simmer, covered, for about 20 minutes. Add the olives, and continue cooking for another 20 minutes. Sprinkle on the preserved lemon, and continue cooking for another 5 minutes. Garnish with the remaining cilantro. Serve with rice or couscous.

Reprinted with permission from Joan Nathan’s Quiches, Kugels & Couscous (2010 Knopf).