Chicken Tagine with Olives and Preserved Lemon

Ingredients

• 1¼ kg chicken thigh, bone-in, skin removed
• 2 tbsp olive oil
• 1 onion, thinly sliced
• 4 garlic, minced
• 2 tsp fresh ginger, grated
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 pinch saffron
• 1 cinnamon stick
• 5 dl chicken stock
• 2 preserved lemon, pulp removed, rind sliced
• 150 g green olives, pitted
• 2 tbsp lemon juice
• 3 tbsp fresh cilantro, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp salt

Method

1. 1.

   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.

   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.

3. 3.

   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.

4. 4.

   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. 5.

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