Chicken with Preserved Meyer Lemon and Olives Recipe – Sunset Magazine

Ingredients

• 2 minced garlic cloves
• 1 teaspoon minced fresh ginger
• 1 teaspoon hot paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/4 cup olive oil
• 2 pounds bone-in chicken thighs (4 or 5)
• 1 pinch saffron threads
• 1 large onion, coarsely shredded on a box grater
• 1 cup pitted green olives, such as Lucques* or picholine
• 2 pieces (1/2 lemon) Speedy Preserved Meyer Lemons or 1/2 store-bought preserved Meyer lemon*, sliced crosswise
• 1/2 cup reduced-sodium chicken broth
• 1/4 teaspoon turmeric
• 2 tablespoons chopped cilantro
• Hot couscous