The flavors of Moroccan cuisine are so compelling; it’s actually hard to put them into words. Earthy, aromatic, savory, tangy, layered, fresh, authoritative—every bite of a well-seasoned Moroccan dish is like a small
hafla (party) in your mouth.
1. Preheat the oven to 350°F. Heat the olive oil in a large deep skillet over medium-high heat. Season the chicken with salt and pepper and sauté for 8 minutes skin side down, until nicely browned. Turn the chicken over and sauté for another 3 minutes. Remove the chicken to a plate and set aside. Pour off all but 1 tablespoon of the fat, if there is extra fat. Add the onions and sauté for about 8 minutes, until they are soft and golden. Add the garlic, coriander, cumin, ginger, turmeric, cinnamon, cloves, 1/2 teaspoon salt, and 1/2 teaspoon black pepper and sauté for another minute until you can smell the spices. Add the broth and the saffron and bring to a simmer.
2. While the broth is coming to a simmer, zest and juice the oranges.
3. Stir in the orange zest and juice, return the chicken to the pan, skin side up, and transfer the pan to the oven. Bake until very tender, about 35-45 minutes.
4. Remove the pan from the oven and place the pan back on the stove over medium high heat. Remove the chicken with tongs to a serving platter and set aside while you finish the sauce. Stir the harissa, olives, parsley, and cilantro, if using, into the pan. Return the chicken to the pan skin side up. Allow the liquid to simmer for a minute or two, taste and adjust seasonings, and serve hot, over the hot cooked couscous.