INGREDIENTS:
METHOD:
Preheat oven to 375°F.
In a small bowl, combine: 1/2 the garlic, cumin, cinnamon, coriander, salt and pepper, stirring to combine.
Season chicken liberally on both sides with spices, and marinate for at least an hour, preferably overnight.
Remove chicken from the refrigerator 30 minutes prior to cooking, allowing to come to room temperature.
Heat a cast-iron skillet over medium-high heat and sear chicken, skin-side down, until golden brown.
Set aside.
Sauté shallots and remaining garlic until soft.
Add chicken to pan, along with carrots, artichokes, fava beans, preserved lemon, turmeric and chicken stock.
Bring mixture to a boil and reduce to a simmer.
Place in oven and bake until chicken is cooked through and vegetables are tender, about 30 minutes.
Just before serving, stir in green olives and garnish with feta and mint.
Serve hot over couscous.

This looks delicious!
Love it and thanks.
Loved it! Mine actually looked just like the video. That never happens!
I admittedly made a few changes, but I think the concept is the same and made it so good.
This is a beautiful dish!
I will be making this again! Thanks for sharing.
WOW!!! I am blown away by this SIMPLE, and very EASY, recipe!
Looks like a great recipe!! Cant wait to try it!!
Fabulous.
Great Dish! Have been making this for years and it never fails to all get eaten up.
Fabulous recipe
Thank you for another winner recipe!
These were easy and delicious.
Oh WOW! I've had this in my Pinterest for awhile and just made it today.
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
I love making this!