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

1. Prepare and Boil Lemon

Slice the lemon thinly and boil the slices in a small saucepan with water and a tablespoon of kosher salt for about 5 minutes.

2. Season and Brown Chicken

Season the chicken thighs and drumsticks with 1½ teaspoons of kosher salt and freshly ground black pepper. Heat olive oil in a skillet and brown the chicken pieces for about 10 minutes, then transfer to a plate.

3. Cook Aromatics and Spices

In the same skillet, sauté the chopped onion until translucent. Add minced garlic and grated gingerroot, followed by ground coriander, ground cumin, sweet paprika, ground turmeric, and ground cayenne. Toast for a minute.

4. Braise Chicken with Stock and Saffron

Return the chicken to the skillet. Pour in chicken stock to partially submerge the chicken. Sprinkle in crumbled saffron. Simmer gently for 25 minutes.

5. Add Lemon, Olives, and Dried Fruit

Add the boiled lemon slices, green olives, and, if using, dried currants or diced dried apricots. Simmer for another 10 minutes.

6. Garnish and Serve

Transfer the chicken to a platter. Boil the remaining sauce until slightly thickened. Sprinkle with chopped fresh cilantro or mint before serving.