2large Potatoes, Spunta variety, peeled and cut in chunks
8Figs, dried, quartered
12Kalamata Olives, pitted
1Yellow Onion, halved and thinly sliced
1Lemon Confit/Preserved, chopped
40mlLemon juice
2tablespoonsEVOO, Extra Virgin Olive Oil
3clovesGarlic, finely sliced
1inchGinger, sliced
1Red Chilli Pepper, sliced
1teaspoondry Cinnamon, ground
1 ½teaspoonsdry Cumin, ground
¾teaspoonTurmeric, ground
3teaspoonsSweet Smoked Paprika, ground
750mlChicken Broth, Bouillon
2teaspoonsSea Salt
1teaspoonfreshly ground Black Pepper
Instructions
In a large pot or casserole on high heat add the oil and heat for a minute. Sprinkle some salt all over the chicken pieces and sear for 5 minutes tossing occasionally. Remove from the pot and keep aside.
In the same pot add the onions, reduce the heat to medium and sauté for 3 minutes until softened. Toss in the garlic, ginger and the chilli pepper and sauté for another minute until fragrant. Season just a bit with the salt and pepper and add the cinnamon, cumin, turmeric and paprika and sauté for 1 more minute.
Add the confit lemons along with the lemon juice, the figs and the olives and stir for a minute while scrapping the bottom of the pot for any bits of ‘flavour’. Add the broth and return the chicken along with the potatoes to the pot. Put the lid on and simmer for 50 minutes, turning occasionally.
Remove the chicken pieces and the potatoes to a serving platter and increase the heat with the sauce and thicken for about 10 minutes. Taste and season accordingly and pour the sauce all over the chicken pieces.