Chicken Tagine with Olives and Preserved Lemon

Method

1. 1
   • chicken thigh 1¼ kg
   • olive oil 2 tbsp
   • salt 1 tsp

   Brown the chicken thighs — Pat the chicken thighs dry and season with salt. Heat the olive oil in a heavy pot or tagine base over medium-high heat and brown the chicken on both sides, about 8 minutes total, then set aside.

2. 2
   • onion 1
   • garlic 4
   • fresh ginger 2 tsp
   • ground coriander 1 tsp
   • ground turmeric 1 tsp
   • saffron 1 pinch
   • cinnamon stick 1

   Sauté the spiced onions — In the same pot, lower the heat and add the onion. Cook for 5 minutes until softened, then stir in the garlic, ginger, coriander, turmeric, saffron and cinnamon stick and cook for 1 minute until fragrant.

   ⏱5 min
3. 3
   • chicken stock 5 dl

   Simmer the chicken — Return the chicken to the pot, pour in the stock and bring to a simmer. Cover and cook on low heat for 40 minutes, turning the chicken once halfway through, until tender and cooked through.

   ⏱40 min
4. 4
   • preserved lemon 2
   • green olives 150 g
   • lemon juice 2 tbsp

   Add lemon and olives — Stir in the preserved lemon rind, green olives and lemon juice. Simmer uncovered for 5 more minutes to let the sauce thicken slightly.

   ⏱5 min
5. 5
   • cinnamon stick 1
   • fresh cilantro 3 tbsp
   • fresh parsley 2 tbsp

   Garnish and serve — Remove the cinnamon stick, scatter over the cilantro and parsley, and serve hot straight from the pot with bread or couscous.