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 teaspoon cinnamon
• 1 teaspoon saffron threads, crushed
• 1 cup chicken stock
• 1 cup green olives, pitted
• 1 whole preserved lemon, quartered
• 1 cup fresh cilantro, chopped
• salt salt
• pepper black pepper

Method

1. 01
   In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat.
2. 02
   Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. 03
   Stir in the minced garlic and cook for another minute until fragrant.
4. 04
   Add the chicken thighs, skin side down, and brown them for 5-7 minutes on each side.
5. 05
   Season with cumin, coriander, ginger, cinnamon, and crushed saffron. Stir to coat the chicken evenly with the spices.
6. 06
   Pour in the chicken stock, ensuring the chicken is partially submerged. Bring to a simmer.
7. 07
   Cover the tagine and reduce the heat to low. Let it cook gently for 45 minutes, checking occasionally.
8. 08
   Add the green olives and preserved lemon quarters to the tagine. Stir gently to combine.
9. 09
   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.