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To make the spice paste, place all ingredients into a food processor and pulse until well combined. If you have time, you can marinate the chicken thighs with the spice paste in a zip-lock bag in the fridge for up to 24 hours, but it is still delicious without this step.
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Heat the olive oil in a large deep frypan. Add the lemon slices and cook until browned. Remove from the pan and set aside.
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Add the chicken pieces (reserving the extra spice paste marinade if you did this steand cook skin side down for about 5 minutes until browned. Turn the pieces over, Add the white wine and scrape the bottom of the pan. Add the fresh spice paste or reserved marinade, 1 cup chicken stock and the preserved lemons.
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Bring to the boil, turn the heat down to medium-low and cover with the lid to simmer for about 40 minutes.Taste for seasoning now and add any extra salt, pepper and spices.
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Add the risoni, some extra stock, the olives and the grilled lemons and cover for a further 10-15 minutes or until the chicken is falling off the bone.
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Garnish with chopped coriander and parsley.