4 whole chicken legs, with or without the skin

3 to 4 tablespoons (30 to 45 ml) olive oil

1 onion, grated, pulp and juice kept aside

3 cloves garlic, chopped

1 teaspoon (5 ml) ground ginger

1 teaspoon (5 ml) ground turmeric

1 cup (250 ml) water (or more if necessary)

3/4 cup (180 ml) cilantro with the stems, chopped

3/4 cup (180 ml) parsley with the stems, chopped

1 cup (250 ml) whole and pitted green olives (rinsed and drained if very salty)

1 small preserved lemon, seeded and chopped

1 lemon, juice only, to taste

Salt and pepper

In a large saucepan or Dutch oven, brown chicken pieces on both sides in oil. Season with salt and pepper. Set aside on a plate. In the same pan, brown onion, garlic and spices for 3 to 5 minutes.

Return chicken to the pan. Cover with water, add fresh herbs and bring to a boil. Add olives and preserved lemon and let simmer, covered, for about 45 minutes or until meat falls off the bone. Adjust seasoning.

If desired, drizzle with lemon juice and olive oil before serving.

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