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In a deep skillet or a French oven, sauté the onion in the olive oil on medium heat until soft. Add chicken and let brown for about 2 minutes on each side. Add garlic, coriander seeds, paprika, and oregano. Sauté for another minute.
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Add the tomato paste, tomatoes, water, cinnamon, and preserved lemon. Mix well. Cover the pan and simmer for 30 minutes.
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Add the parsley. Taste first to see if it needs salt – it shouldn’t, because of all the salt in the preserved lemons, but taste to be sure. If needed, add salt and pepper to taste. Cook another 5 minutes without the lid.
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Serve with rice or couscous.