Zesty Moroccan Chicken Tagine with Preserved Lemons and Olives

Ingredients

• 2 tablespoons olive oil
• 4 pieces chicken thighs bone-in, skin-on
• 1 large onion thinly sliced
• 3 cloves garlic minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 2 preserved lemons quartered, pulp removed
• 1 cup green olives pitted
• 2 cups chicken broth
• 1/2 cup fresh cilantro chopped
• 1/2 cup fresh parsley chopped
• to taste salt
• to taste black pepper freshly ground

Instructions

1. 1 Heat the olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Season the chicken thighs with salt and pepper.
2. 2 Add the chicken thighs to the pot, skin-side down, and brown them for about 5 minutes on each side. Remove the chicken and set aside.
3. 3 In the same pot, add the sliced onions and cook for 5-7 minutes until they become soft and golden. Stir in the minced garlic and cook for another minute.
4. 4 Add the ground ginger, cumin, turmeric, cinnamon, and cayenne pepper to the onions and garlic. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
5. 5 Return the chicken thighs to the pot, along with the preserved lemon quarters and green olives. Pour in the chicken broth and bring the mixture to a simmer.
6. 6 Reduce the heat to low, cover the pot, and let the tagine cook for 60-75 minutes, or until the chicken is tender and cooked through.
7. 7 Remove the lid and continue to simmer for an additional 10-15 minutes to allow the sauce to thicken slightly.
8. 8 Stir in the chopped cilantro and parsley. Adjust the seasoning with salt and pepper to taste.
9. 9 Serve the tagine hot with couscous or rice, garnished with additional fresh herbs if desired.