Courtesy of Mustapha's

4-6 chicken breasts with skin and bones

Mix the following spices together and rub spice mixture over all sides of chicken:

1 teaspoon powdered ginger or 1 teaspoon freshly grated ginger
1 teaspoon sea salt and freshly ground pepper to taste
2 teaspoons cardamom
2 teaspoons cumin
2 teaspoons cinnamon
½ teaspoon turmeric
1 tablespoon paprika

In a large Dutch oven sauté chicken until both sides are golden brown. Remove.

In same pan, add:

1-2 tablespoons of olive oil
2 sliced onions. Sauté until tender.
Add 3-4 garlic cloves that have been pressed.
Cook for a few more minutes.

Return chicken to Dutch oven and add the following:

½ cup dry white wine
3 ½ cups chicken broth
1 Mustapha's Preserved Lemon, coarsely chopped
1 teaspoon fresh rosemary, chopped
If liquid does not cover chicken, add water to cover.

Simmer mixture for 20 minutes.

You may add any or all of the following to the pot in the amounts that you desire:
Kalamata olives
Raisins
Raw cranberries
Dried apricots

Cover pot and put in oven for 1 ½-2 hours at 350 degrees.

Just before serving, sprinkle with 2 tablespoons freshly chopped coriander.

Serve with Harissa Couscous.