Directions

Make the spice mix: Using mortar and pestle grind black pepper, dried mint, dried oregano, ground cinnamon, ground cumin, and ground nutmeg for 2 to 3 minutes. May be made 1 week ahead. Cover to store.

Make the tahini yogurt: Combine 3 tablespoons lemon juice, 1 tablespoon of the spice mix you just made, and garlic in medium bowl; stir to blend. Let stand 5 minutes. Whisk in yogurt and tahini. Season tahini yogurt to taste with salt. May be made up to 2 hours ahead. Let stand at room temperature.

Make the pomegranate relish: Mix pomegranate seeds, pistachios, parsley, 2 tablespoons olive oil, 1 tablespoon lemon juice in medium bowl. Season to taste with salt and freshly ground black pepper. May be made 2 hours ahead. Let stand at room temperature.

Make the chicken: Whisk grated onion, 2 tablespoons lemon juice, 2 tablespoons olive oil, and remaining spice mix in large bowl. Add chicken. Sprinkle with salt and pepper. Marinate at room temperature at least 1 hour and up to 2 hours.

Preheat broiler. Divide the chicken chunks between 6 skewer, threading them with out packing them too tightly. Sprinkle with salt and pepper. Place on small rimmed baking sheet. Broil chicken until cooked through, 5 to 6 minutes per side. Arrange kebabs on platter. Serve with tahini yogurt, pomegranate relish, and warm pita breads.

Directions

Bring 2 quarts of water to a boil. Add the pearl onions and blanch just until the skins have loosened, about 1 minute. Drain. When cool enough to handle, cut off the root tip and pop the onions from their skins. Reserve. Rinse the chicken thighs under cool water and pat dry. Mix together the flour, salt, and pepper. Spread the flour mixture across a shallow dish. Lightly dredge the chicken thighs in the flour mixture, shaking off any excess. Warm the olive oil in a large heavy bottomed or cast iron Dutch oven over medium-high heat. Add four of the chicken thighs, and sear until a golden crust develops, 3 to 4 minutes. Turn and sear until a golden crust forms on second side, 3 to 4 minutes. Remove thighs to a plate and repeat with remaining chicken thighs. De-glaze the pan with the wine, scraping up any browned bits. Reduce the wine by half, about about 4 minutes. Add the chicken stock and bring to a boil over high heat. If the olives have pits, smash them with your palm and remove the pit. Then tear the meat into 2 or 3 pieces. Adding them and the reserved pearl onions and the raisins to the pot. Bring it back to a simmer and add all the chicken thighs in as close to a single layer as possible, skin side up. Cover with the lid and slowly simmer until the meat is falling away from bones, about 1 hour. While the chicken is cooking. Coarsely chop the preserved lemon and place it, along with parsley in a small bowl. Warm a small skillet over medium-low heat. Add the garlic, and stir continuously in the dry skillet until you see some of the garlic’s oil released on the bottom of the pan and the garlic has a touch of golden color, 2 to 3 minutes. Do not allow the garlic to brown. Immediately spoon the garlic into lemon and parsley. Stir well to combine. Add 1 or 2 tablespoons olive oil to the garlic mixture to bind the ingredients together. The mixture should be moist but not wet. Add another teaspoon of olive oil, if needed. Reserve at room temperature until needed. For the orzo: In a large saucepan bring about 8 cups of water to a boil. Salt the water generously and add the orzo, and cook until al dente about 7 minutes. Drain well. Place the orzo in a bowl and add 1/4 cup olive oil and the coriander seeds. Taste for seasoning. Add salt and pepper to taste. Stir in all but about 8 teaspoons of the preserved lemon garlic mixture. Saving the rest for garnish. Place the orzo onto a large serving platter, or divide between 4 plates. Place chicken thighs on top of the orzo and spoon on the sauce with the olives and raisins all over. Garnish with reserved lemon garlic and serve warm.