Pat dry the chicken pieces. Combine all the spices in a large bowl, then add the chicken pieces to coat well with the spice mixture. Let the chicken marinate for 1 hour in the spices.
In a large frying pan or non-stick saucepan with a lid, heat the olive oil over a medium-high heat. Add the chicken pieces and cook for 7 minutes, or until browned on all sides. Lower the heat to medium- low, then add the garlic and onion. Cover and cook for 15 minutes.
Add the white wine (the alcohol will evaporate), lemon halves, olives, potatoes, raisins and stock. Bring to a simmer over a medium heat, then reduce the heat to low, cover, and cook for an additional 35–45 minutes, stirring regularly, until the chicken is cooked through and tender and the potatoes are cooked through.
Mix in the chopped coriander and parsley, then serve immediately.
Preparation: 7 mins
Cooking: 60 mins
3 medium Rooster potatoes (cubed)
3 chicken thigh portions
2 tsp paprika
1 tsp ground cumin
1 tsp ground ginger
1 tsp turmeric
1 tsp cinnamon
Freshly ground black pepper
2 tbsp olive oil
3 minced garlic cloves
1 peeled and finely sliced onion
1 glass of white wine
2 lemons (fresh or preserved) rinsed in cold water and halved
175g green olives (pitted)
600ml chicken or vegetable stock
Handful of chopped fresh coriander
Handful of chopped parsley