Preheat oven to 350 degrees F (180 degrees C). Slice the
Preserved Lemons (2)
. Chop the
Fresh Cilantro (1/4 cup)
into quarters. Chop the
Fresh Parsley (1/2 cup)
In a dutch oven or large pot without any plastic parts, heat 1 tbsp. of olive oil. Season the
Bone-In Chicken Breasts (2)
with salt and pepper.
Sear each side until crispy and golden brown (about 4-5 minutes each side). Remove from pot and set aside when done.
Add onion to the pot and add almost all the
Ras el Hanout (2 Tbsp)
. Stir well and let cook until softened, about 6 minutes.
Add potatoes and
and continue to cook the vegetables for another 10-15 minutes, until deep brown.
Stir in most of parsley (1/2 cup) and cilantro (1/4).
Sprinkle the remaining Ras El Hanouf on the chicken (5 1/2 tsp) and add it back to pot, among with
Whole Cardamom Pods (4)
Whole Cloves (5)
Whole Coriander Seeds (8)
Low-Sodium Chicken Stock (2 cups)
Bring to a boil over medium-high heat.
Transfer the covered pot to the oven to braise for about 25 minutes.
Take the pot out of the oven and return it to the stove top over low heat. Add the preserved lemon (2) and the
Cracked Green Olives (1 cup)
, cooking for another 5 minutes while simmering.
Garnish with the remaining parsley, serve with couscous.