MOROCCAN CHICKEN WITH LEMONS AND OLIVES
                           Adapted from the New York Times

6-8 bone-in skin-on chicken thighs
1-2 tbl of chicken fat (if you save this sort of thing) or olive oil
    flour for dusting the chicken thighs

2   preserved lemons (available at the olive bar at Whole Foods on occasion or
    at specialty stores like Istanbul Cafe or Talin) or, if unavailable, Meyer
    lemons, or, if all else fails, regular lemons
6   olives per chicken thigh, with pits, preferably a mix of green and black,
    like you see in the Whole Foods "Greek Olive mix" or, better still, the
    "Tunisian Olive mix"
4-6 whole garlic cloves
1/2 tsp whole cumin seed
    ground cumin
    hot paprika

1/2 cup chicken broth (canned is fine)

No salt!  The olives and preserved lemons and chicken broth will provide enough salt.

A baking dish with a lid just big enough to hold the chicken.  Or use aluminum
foil to cover the baking dish.

Dredge the chicken in flour and brown in the chicken fat or olive oil until the
skin side is a pleasant brown color.  Place the chicken in the baking dish,
packing the pieces tightly.

Lightly brown the garlic cloves in the fat or oil.

Wash the preserved lemons in cool water to remove the salt on the skins.
Cut into eighths.

Toast the cumin seeds in a separate pan for just a minute or two.

Place the lemon wedges, garlic, and olives around and between the chicken
pieces -- the goal is to get them (especially the lemon wedges and garlic)
under the broth you will be adding.

Sprinkle the spices over the chicken -- not too much ground cumin and paprika,
at most 1/2 tsp of each.

Let the fat/oil in the pan you browned the chicken in cool enough to add the
broth in without spattering, and heat it up.  Add hot broth to baking dish.

Cover and place in 350 degree oven for 45 minutes to an hour until chicken is
done.

Serve with couscous and harissa (a very spicy north African condiment available
in jars).  If using preserved lemons you can eat the lemon wedges, rind and all.