Moroccan Chicken Tagine with Preserved Lemon & Olives

🔥 Prep

• Trim and pat dry the 800 g chicken thighs; season with 1 tsp salt and ½ tsp black pepper.
• Rinse the 1 preserved lemon under cold water, remove pulp, and thinly slice the peel.
• Measure out 100 g pitted green olives; set aside.
• Peel and finely chop the 2 yellow onions.
• Peel and mince the 5 garlic cloves.
• Peel and grate 1 tbsp fresh ginger.
• Measure out 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp ground cinnamon, 1 tsp ground turmeric, and ¼ tsp saffron threads; combine in a small bowl.
• Roughly chop ¼ cup fresh cilantro and ¼ cup fresh flat‑leaf parsley.
• Measure 250 ml chicken broth and 100 ml water; keep nearby.
• Soak the saffron threads in 2 tbsp warm water for 5 minutes to release color.

🔥 Cook

• 1. Heat 3 tbsp extra virgin olive oil in a tagine or heavy‑bottomed pot over medium‑high heat until shimmering.
• 2. Sear the seasoned chicken thighs for 4‑5 minutes per side, until golden brown; transfer to a plate.
• 3. Reduce heat to medium; add the chopped onions and sauté for 5 minutes until softened and translucent.
• 4. Add the minced garlic, grated ginger, and cook, stirring, for 1 minute until fragrant.
• 5. Stir in the combined ground spices (cumin, coriander, cinnamon, turmeric) and the saffron‑soaked water; toast for 30 seconds, stirring constantly.
• 6. Return the chicken to the pot; add the sliced preserved lemon, olives, chicken broth, and water.
• 7. Bring the liquid to a simmer over medium‑high heat, then immediately reduce to low, cover, and simmer for 45 minutes or until the chicken is tender and cooked through.
• 8. Uncover the pot; increase heat to medium and reduce the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
• 9. Stir in the chopped cilantro and parsley; adjust seasoning with salt and pepper if needed.
• 10. Let the tagine rest, covered, for 5 minutes before serving.

🔥 Serve

• Transfer the tagine to a shallow serving dish, drizzle with a little extra‑virgin olive oil if desired.
• Garnish with additional fresh cilantro and parsley leaves.
• Serve hot alongside fluffy couscous, warm crusty bread, or steamed basmati rice.
• Pair with a simple green salad dressed with lemon vinaigrette for a complete meal.