Chicken Tagine with Preserved Lemon & Olives

Ingredients

• 1.5 kgChicken thighs and drumsticks, bone-in, skin-on
• 1 largeOnion, finely chopped
• 4 clovesGarlic, minced
• 1 tbspFresh ginger, grated
• 1 tspGround cumin
• 1 tspGround ginger
• 1 tspSweet paprika
• 0.5 tspTurmeric
• 1 pinchSaffron threads
• 3 tbspOlive oil
• 1 wholePreserved lemon, quartered and pulp removed
• 150 gGreen or violet olives, pitted
• 300 mlChicken stock or water
• 0.25 cupFresh cilantro, chopped
• 0.25 cupFresh parsley, chopped
• 1 tspSalt
• 0.5 tspBlack pepper

Instructions

1. 1

   In a large bowl, combine the chicken with garlic, fresh ginger, cumin, ground ginger, paprika, turmeric, saffron, salt, pepper, and half the olive oil. Rub the spices well into the chicken and marinate for at least 30 minutes, or overnight in the fridge.

2. 2

   Heat the remaining olive oil in a tagine or heavy-bottomed pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

3. 3

   Add the marinated chicken pieces, skin-side down, and sear for 2-3 minutes per side until lightly golden.

4. 4

   Pour in the chicken stock, cover, and simmer over low heat for 40-45 minutes, turning the chicken occasionally, until the meat is tender and nearly falling off the bone.

5. 5

   Add the preserved lemon quarters and olives during the last 10 minutes of cooking, nestling them into the sauce.

6. 6

   Uncover and let the sauce reduce slightly if needed, until it coats the back of a spoon.

7. 7

   Taste and adjust seasoning with salt and pepper as needed.

8. 8

   Scatter with fresh cilantro and parsley just before serving.

9. 9

   Serve hot directly from the tagine with warm khobz bread and a side of couscous.