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 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 2 preserved lemons, quartered, pulp removed
• 1 cup green olives, pitted
• 2 cups chicken broth
• 1 cup fresh cilantro, chopped
• 1 cup fresh parsley, chopped
• to taste salt
• to taste black pepper, freshly ground

Method

1. 01
   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. 02
   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. 03
   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. 04
   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. 05
   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. 06
   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. 07
   Remove the lid and continue to simmer for an additional 10-15 minutes to allow the sauce to thicken slightly.
8. 08
   Stir in the chopped cilantro and parsley. Adjust the seasoning with salt and pepper to taste.
9. 09
   Serve the tagine hot with couscous or rice, garnished with additional fresh herbs if desired.