Step 1 -
Heat dutch oven over high heat and add oil when the pot is hot.
Step 2 -
Pat chicken dry, season with salt, and sear on all sides until brown — about 6–8 minutes. Remove to a plate.
Step 3 -
Add onion, carrot and celery and sauté 8–10 minutes until slightly caramelized.
Step 4 -
Add the Marrakesh Sitar base and Spice Blend, stir well.
Step 5 -
Place chicken back into pot and add chicken stock.
Step 6 -
Bring to a boil and lower heat to a simmer; cook 25–30 minutes.
Step 7 -
Stir in lemon juice, preserved lemon, sliced almonds, and green olives.
Step 8 -
Adjust salt after adding preserved lemon and olives.
Step 9 -
Garnish with parsley and serve with Cauliflower “Couscous.”
Step 10 -
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