Djej Bil Besla (Algerian Chicken With Onions) - cooking recipe

Ingredients

1 tablespoon kosher salt
6 garlic cloves, roughly chopped
2 teaspoons cumin seeds, crushed
2 teaspoons paprika
1 teaspoon ground turmeric
5 tablespoons olive oil
4 skinless chicken thighs (bone-in)
4 skinless chicken drumsticks (bone-in)
1 teaspoon saffron thread, crushed
4 medium yellow onions, cut into 12 wedges each
fresh ground black pepper, to taste
1 lemon, thinly sliced crosswise seeds removed
1 1/4 cups green olives, pitted
1/3 cup fresh cilantro, minced
hot cooked rice

Preparation

Using the flat side of your knife, chop and mash salt and garlic together on a cutting board into a smooth paste. Transfer paste to a large bowl and stir in cumin, paprika, and turmeric.
Stir in 3 tbsp oil and then add chicken thighs and drumsticks. Toss until evenly coated. Cover bowl with plastic wrap, and marinate in the refrigerator for 4 hours.
Heat remaining oil in an 8 qt Dutch oven or large tagine over medium-high heat. Working in batches, add chicken pieces and cook, turning once, until golden brown on both sides, about 10 minutes. Transfer to a plate and set aside.
Add saffron and onions to pot. Season with salt and pepper and cook, stirring occasionally, until soft (about 15 minutes).
Return chicken to pot along with lemon slices and 1 cup water and bring to a boil. Reduce heat to medium-low, and cook, covered, until chicken is cooked through (about 40 minutes).
Remove from heat and scatter olives and cilantro over chicken. Serve over rice.