Instructions
Mix the paprika, cumin, ginger, cinnamon, turmeric, cayenne, and salt in a small bowl. Rub the spice mixture all over the chicken thighs.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken and brown on both sides, about 5 minutes per side. Transfer to a plate.
Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes and cinnamon stick. Return the chicken to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
Add the preserved lemon, olives, cilantro, and parsley. Simmer uncovered for 10 more minutes or until the chicken is very tender.
Discard the cinnamon stick. Taste and season with additional salt if needed.
Serve the chicken with the sauce spooned over top. Garnish with extra cilantro and parsley if desired.
Enjoy!
