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This recipe was uploaded by marocgourmet
2-Add the chicken pieces and brown evenly. After 10 minutes add the garlic, coriander, half the parsley, salt and pepper, stir and let the flavors combine.
3-Squeeze the lemon. Add the cinnamon, 1 level tablespoon paprika, a saffron treads and the lemon juice to the pot with the chicken. Cover and cook over a low flame as possible for 30 minutes, adding a little hot water if it tends to dry.
4- Season to taste with salt and pepper and serve the chicken hot with sliced preserved lemon rings on top and green olives.