Note

Directions

1. Marinate the chicken: Whisk oil, garlic, turmeric, cumin seeds, salt, and pepper together in a large glass or ceramic bowl. Add chicken and coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
2. When ready to cook, remove chicken from marinade and shake off excess. Discard remaining marinade.
3. Heat oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add chicken, skin-side down, and cook until browned, about 4 minutes. Flip chicken and cook until browned on the other side, about 3 minutes more.
4. Reduce the heat to medium and pour in enough water to cover chicken halfway. Cover and cook for 20 minutes. Sprinkle saffron threads onto chicken and top with preserved lemon slices. Cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
5. Transfer chicken to a serving platter and garnish with artichokes, olives, and parsley.
6. Spoon sauce over chicken or serve on the side. If a thicker sauce is desired, continue simmering liquid in the stockpot for 5 to 7 minutes before serving.

Tips

Ground cumin can be substituted for the cumin seed.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.