- 6 chicken legs bone in skin on
- 4 tbs extra virgin olive oil
- 2 tbs unsalted butter
- 3 leeks, cleaned and chopped (can also sub with 2 medium yellow onions, finely chopped)
- 6 cloves of garlic, finely chopped
- 1 1/2 tsp fennel seeds
- 1 tsp turmeric
- 1 tsp ground coriander seed
- 1 large pinch of saffron
- 8-10 cups of chicken stalk or water
- 1 1/2 cups of pitted green olives
- 1/4 cup finely chopped preserved lemons
- Salt and pepper to taste
- Preheat the oven to 350 degrees F. Season the chicken legs generously with kosher salt and cracked black pepper.
- Heat up 2 tablespoons of extra virgin olive oil and in two batches so that you don’t overcrowd. Sear the chicken until golden around 3-5 minutes for each side. Remove the chicken and keep to the side. In the same pot, heat up the remaining two tablespoons of extra virgin olive oil with the unsalted butter. Add in the leeks and season with salt and pepper. Sauté for a couple minutes on medium heat and then add in the fennel seed, turmeric, ground coriander seed and saffron. Sauté until the leeks have softened and there are some golden edges. Add in the garlic, mix to combine, and then add the chicken and all the juices back in. Pour in the stock and bring to a boil.
- Place in the oven for 25 minutes. Add the olives and the preserved lemons and give a mix. Cover again and place back into the oven for another 20-30 minutes. Remove from the oven and check for seasoning. The chicken should be very tender by now. If you want the sauce a bit thicker you can turn up the heat on the stove and boil to reduce a bit. Serve with couscous and garnish with fresh cilantro.