• 2, 2-1/2 lb chickens, quartered
• 5 cloves garlic
• Salt to taste
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 tsp cumin
• 1 tsp minced ginger
• Pinch saffron threads
• Freshly ground black pepper, to taste
• 3 medium onions, grated and drained
• 1 preserved lemon or 1/2 fresh lemon*
• 12 oz green Moroccan olives (optional)

Crush garlic, sprinkle with 2 tsp salt, then finely chop and mash to a paste.

Combine garlic paste, parsley, cilantro,cumin,ginger, saffron, and pepper in a large bowl. Add chicken quarters, stirring well to coat. Cover and marinate for 1 hour at room temperature, or 4 hours in the refrigerator.

Place chicken in a large casserole. Add onions and 2 cups water. Bring to a boil over medium high heat, then reduce to medium -low, and simmer gently for 30-40 minutes, stirring gently occasionally to keep chicken moist, until chicken is tender and thigh meat comes away from the bone.

Add olives and lemon quarters to casserole and cook uncovered fro another 10 minutes.

Remove chicken, lemon and olives with a slotted spoon and place on a platter covered and keep warm.

Bring pan juices to a high boil until a very thick sauce form, about 10 minutes. Spoon sauce over chicken and serve.

To make preserved lemons use 4 large washed thin skinned lemons and 2 cups fresh lemon juice. Cut lemon in quarters, but leave attached at the top. Spoon course salt (about 1/2 cup) into lemons and fir lemons into a quart jar. Pour in lemon juice to cover and seal with tight lid. Leave in cool dark place for a week. Once refrigerated will keep up to 6 months.