Courtesy of Casey Solomon for Sunday Suppers
1 whole chicken, quartered
1 TSP each: turmeric, cinnamon, coriander, cumin, dried cilantro
½ CUP olive oil
½ CUP lemon juice
8 SLICES preserved lemon
½ CUP green olives
½ CUP golden raisins
2 CUPS chicken stock
Preheat oven to 350 degrees.
Mix all of the dry spices together with the olive oil and lemon juice. Toss the chicken in the marinade and let sit refrigerated for at least an hour.
On medium-high heat, sear the chicken to create a nice golden crust, approximately 8-10 minutes. Make sure to turn the chicken so that all sides get the color.
Scatter lemons, olives and raisins over the tops. Pour in chicken stock and bake for 45 minutes to an hour.
