Chicken Tagine with Preserved Lemons and Olives

Ingredients

• 1 ½ kgchicken thighs and drumsticks (bone-in, skin-on)
• 2 largeonions (finely chopped, about 300g)
• 4garlic cloves (minced)
• 60 mlolive oil
• 1preserved lemon (quartered, pulp removed)
• 120 ggreen olives (pitted)
• 1 handfulfresh coriander
• 1 handfulfresh parsley
• 10 mlground ginger
• 10 mlground cumin
• 8 mlpaprika
• 5 mlturmeric
• 3 mlblack pepper
• 3 mlcinnamon
• 1 pinchsaffron threads (generous)
• Salt (to taste)
• 400 mlchicken stock or water

Instructions

1. 1

   Rub the chicken pieces with half the spice blend, garlic, and a pinch of salt. Let sit for 30 minutes (or overnight in the fridge).

2. 2

   Heat olive oil in a large heavy-bottomed pot or tagine over medium-high heat. Brown the chicken pieces on all sides, about 8 minutes total. Remove and set aside.

3. 3

   In the same pot, add the onions and cook until soft and golden, about 10 minutes. Add remaining spices and cook for 1 minute until fragrant.

4. 4

   Return chicken to the pot. Add stock, bring to a simmer, then reduce heat to low. Cover and cook for 35-40 minutes, turning chicken occasionally.

5. 5

   Add preserved lemon quarters and olives. Cook uncovered for final 10 minutes to reduce sauce slightly. Stir in fresh herbs.

6. 6

   Serve hot with couscous or crusty bread to soak up the sauce.