Baked Tunisian Chicken with Preserved Lemon and Olives

Ingredients

• about 910 g Chicken pieces (bone-in, skin-on)
• 1 medium Preserved lemons
• 1/2 cup Green olives
• 3 tablespoons Olive oil
• 4 cloves Garlic
• 1 teaspoon Cumin powder
• 1 teaspoon Ginger
• 1/2 teaspoon Paprika
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Rinse chicken pieces and pat dry with paper towels.
3. 3Chop preserved lemons into small pieces, discarding the seeds.
4. 4In a bowl, combine chopped preserved lemons, green olives, olive oil, minced garlic, cumin powder, ginger, paprika, salt, and pepper.
5. 5Rub the mixture all over the chicken pieces, ensuring they are well coated.
6. 6Arrange chicken pieces in a baking dish.
7. 7Bake for 40-45 minutes, or until chicken is cooked through and skin is golden brown.
8. 8Garnish with fresh parsley before serving.

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