• prep: 20 min
• cook: 2 hr
• total: 2 hr 20 min

servings:

This pungent, fragrant chicken stew is not for the weak of palate. Radiating the aromas of toasted cumin and coriander, and spiked with the salty-sour pucker of cured lemons and olives, it produces a heady and exotic effect. If you can’t find preserved lemons in your local food markets (high-end stores usually stock them), you can order them or make them yourself.

• 1 tablespoon cumin seed
• 2 teaspoons coriander seed
• 1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 pounds chicken pieces, or 1 cut-up chicken, skin removed
• 2 tablespoons extra-virgin olive oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1 1/2 cups chicken broth
• Juice and finely grated zest of 1 lemon
• 1 preserved lemon, homemade or purchased, finely chopped
• 1/4 cup chopped fresh Italian (flat-leaf) parsley
• 1/2 cup pitted kalamata olives
• 5–6 quart slow cooker

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