Chicken Tagine with Preserved Lemon and Olives

Ingredients

• Bone-in chicken thighs, skin removed 8 (1.2 kg)
• Olive oil 3 tbsp
• Onions, grated 2 large (300 g)
• Garlic 4 cloves
• Ground ginger and ground turmeric 1 tsp each
• Ground cumin and sweet paprika 1 tsp each
• Saffron threads 1 pinch
• Cinnamon stick 1
• Water 250 ml
• Preserved lemon 1
• Green olives, pitted 100 g
• Fresh cilantro and parsley 20 g
• Salt and black pepper 1/2 tsp each

Instructions

1. 1

   Mix the ginger, turmeric, cumin, paprika, crumbled saffron, salt and pepper with 1 tbsp of the olive oil and rub the paste over the chicken. Marinate for 30 minutes, or overnight in the refrigerator.

2. 2

   Heat the remaining oil in a tagine or heavy casserole over medium heat and brown the chicken for 3-4 minutes per side, then set it aside.

3. 3

   Add the grated onions and cook for 8 minutes, stirring, until soft and golden, then stir in the crushed garlic for 1 minute.

4. 4

   Return the chicken with the cinnamon stick and water, cover and simmer over low heat for 40 minutes, turning the pieces once.

5. 5

   Rinse the preserved lemon, discard the pulp and cut the rind into thin strips.

6. 6

   Add the lemon rind and olives and simmer uncovered for 10-15 minutes, until the sauce has thickened and the chicken is very tender.

7. 7

   Remove the cinnamon stick, scatter with the chopped cilantro and parsley and serve with bread or couscous.