Quick-Braised Chicken with Moroccan Spices, Lemon, and Olives

1. Prepare the Lemon

Place the lemon in a saucepan, cover it with water, and add one tablespoon of kosher salt. Bring the water to a boil and let the lemon simmer for about 10 minutes. Drain the lemon, rinse it under cold water, and set it aside.

2. Brown the Chicken

Season the chicken thighs and drumsticks with one and a half teaspoons of salt and freshly ground black pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces to the skillet and brown for about 10 minutes, turning occasionally.

3. Sauté the Onion and Spices

Remove the chicken from the skillet and set it aside. Reduce the heat to medium, add the chopped onion, and sauté until soft and translucent, about 6 minutes. Stir in the minced garlic, grated gingerroot, ground coriander, ground cumin, sweet paprika, ground turmeric, and ground cayenne, and cook for a minute or two.

4. Braise the Chicken

Return the chicken to the skillet, nestling it into the onion and spice mixture. Pour in the chicken stock and sprinkle the crumbled saffron. Bring to a simmer and cook for about 25 minutes.

5. Add Lemon, Olives, and Fruit

Add the blanched and sliced lemon, green olives, and if desired, dried currants or diced dried apricots. Let it simmer for an additional 10 minutes.

6. Finalize and Serve

Transfer the chicken to a serving platter. Increase the heat under the skillet to reduce the sauce slightly. Just before serving, sprinkle freshly chopped cilantro or mint over the chicken.