Zesty Moroccan Chicken Tagine with Preserved Lemon and Olives

Ingredients

• 2 tablespoons olive oil
• 1 large onion finely chopped
• 4 cloves garlic minced
• 2 pounds chicken thighs bone-in, skin-on
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon saffron threads crushed
• 1 cup chicken stock
• 1 cup green olives pitted
• 1 whole preserved lemon quartered
• 1/4 cup fresh cilantro chopped
• salt to taste salt
• pepper to taste black pepper

Instructions

1. 1 In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat.
2. 2 Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. 3 Stir in the minced garlic and cook for another minute until fragrant.
4. 4 Add the chicken thighs, skin side down, and brown them for 5-7 minutes on each side.
5. 5 Season with cumin, coriander, ginger, cinnamon, and crushed saffron. Stir to coat the chicken evenly with the spices.
6. 6 Pour in the chicken stock, ensuring the chicken is partially submerged. Bring to a simmer.
7. 7 Cover the tagine and reduce the heat to low. Let it cook gently for 45 minutes, checking occasionally.
8. 8 Add the green olives and preserved lemon quarters to the tagine. Stir gently to combine.
9. 9 Cover and cook for an additional 15-20 minutes, until the chicken is tender and cooked through.
10. 10 Adjust seasoning with salt and pepper to taste. Sprinkle with chopped cilantro before serving.