Moroccan Pomegranate Chicken with Preserved Lemons

A few years ago, I was in France with Joan Nathan who was researching for her book "Quiches, Kugels and Couscous: My Search for Jewish Cooking in France".

It was while we were visiting the markets in southern France that I became inspired and interested in North African flavors and spices.

Since then, I have developed my own Ras El Hanout and Berberé spice mixes.

6 servings1 whole pastured chicken cut into 8 pieces2 onions, medium, finely chopped6 cloves of garlic, minced1 cup cilantro chopped fine½ cup fresh ginger and turmeric (if available) chopped fine2 cups olive oilTurmeric, groundWhite pepper, ground1 Tbsp Kitchen Porch Ras el Hanout**(or 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp allspice + dash of both cinnamon & cumin)1 Tbsp orange blossom water1 whole preserved lemons diced fine1 cup of chicken stock1/2 cup of pomegranate molassespomegranate seeds (arils) from a whole pomegranateToasted sesame seedsAlmonds - roastedPour the oil into a 10-12" frying pan and heat on medium-high setting. Add chicken and turn pieces often to brown on all sides, about 15 minutes.  Lift out chicken and set aside. Remove all but 1 Tbsp oil from the pan.Add the onion and garlic, stir often over medium-high heat until tinged with brown, about 5 minutes. Stir in ginger, turmeric, and pepper. Add 1 cup stock, chicken, preserved lemon, and 1 Tbsp preserved lemon liquid. Add orange blossom water and chicken.Cover pan and simmer, turning once, until meat is no longer pink at the bone (cut to test), about 20-25 minutes. Garnish generously using the pomegranate seeds, sesame seeds, chopped cilantro, roasted almonds, and serve with Almond Rice - drizzle remaining pomegranate molasses over dish.