Peri-Peri Chicken

Place chicken skin side up in an ovenproof dish just large enough to hold all the pieces in a single layer. Pour the sauce over the chicken, cover the dish with plastic wrap, and place in the refrigerator to marinate for 2 hours or more. The longer it marinates, the hotter the chicken. (For cooking, it's important that the chicken pieces be arranged with no space between them. Using a dish that is too large will cause the sauce to burn off when cooking.)

Preheat the oven to 450 degrees F.

Bring 2 cups of water to a boil in a small saucepan. Add the garlic cloves and cook over medium heat for 10 minutes. Drain the cloves and place them in the dish under the chicken. Season the chicken with the salt and pepper. Bake for 50 minutes skin side up, basting every 15 minutes.

After 50 minutes, remove the dish from the oven and increase the heat to broil. Add the olives and preserved lemon to the dish. Baste the chicken, then place it skin side up under the broiler for an additional 5 to 10 minutes, or until the skin becomes crispy.

Remove the chicken from the oven, cover the dish lightly with aluminum foil, and allow the chicken to rest for up to 15 minutes as you complete your first course. To serve, transfer the chicken to a platter along with fresh quartered lemons. A few dashes of fresh lemon juice help balance all the flavors and cut the bite of the hot marinade.