Three Hawks

The Spices of Life

3 tablespoons extra-virgin Olive Oil

2 medium yellow onions, thinly sliced

Kosher salt

Freshly ground black pepper

4 cloves garlic, thinly sliced

3 tablespoons Moroccan Blend

4 pounds skin-on chicken legs and thighs 

1 preserved lemon, pith removed, and peel thinly sliced

1/2 cup green olives, pitted and thinly sliced

2 tablespoons fresh lemon juice

Heat the olive oil in a Dutch oven set over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, 6 to 8 minutes. Add the garlic and Moroccan Blend and cook, stirring, until fragrant, about 1 minute.

Add the broth and bring the mixture to a boil. Meanwhile, sprinkle the chicken pieces with pepper, then add to the pot along with the preserved lemon. Cover, turn the heat to medium-low, and simmer, stirring occasionally, until the chicken is tender and almost falling off the bone, 50 to 60 minutes. Use a pair of tongs to transfer the chicken to a platter.

Add the olives and lemon juice to the pot. Raise the heat to high, bring to a boil, and cook, uncovered, stirring occasionally, until slightly thickened, 5 to 10 minutes. 

Season with salt and pepper. 

Spoon the sauce over the chicken. 

Sprinkle with parsley. 

Serve hot.