INGREDIENTS
6
Chicken thighs
2 tsp
Cilantro
1 tbsp
Coriander, ground
1 tbsp
Flat-leaf parsley
1 tsp
Ginger, ground
3 oz
Preserved lemon ((rind only))
19 oz
Yellow onions
1 1/2 cups
Chicken stock
3 oz
Green olives, pitted
1
Kosher salt
1/2 tsp
Saffron threads
1/4 tsp
Turmeric, ground
1 tsp
White pepper, ground
1 tbsp
Olive oil
4 tbsp
Butter, unsalted