Moroccan Chicken Tagine with Preserved Lemons and Olives

Ingredients:

• 1 whole chicken (cut into pieces) or 4-6 bone-in thighs/drumsticks
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3-4 garlic cloves, minced
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon (optional)
• 1 tsp paprika
• Salt and pepper, to taste
• 1 tsp ground cumin
• 1/2 tsp saffron threads (optional, soak in 2 tbsp warm water)
• 1 preserved lemon, quartered and seeds removed
• 1 cup green or purple olives (pitted or whole)
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 1 cup water or chicken stock

🍳 Instructions:

1. Marinate the chicken (optional but recommended):
   Mix chicken with garlic, spices (ginger, turmeric, cumin, paprika, cinnamon), a little salt, pepper, and half the chopped herbs. Cover and refrigerate for a few hours or overnight.
2. Sauté onions:
   In a tagine or heavy-bottomed pot (like a Dutch oven), heat olive oil over medium heat. Add onions and cook until soft and translucent.
3. Brown the chicken:
   Add marinated chicken pieces and brown lightly on all sides (about 5–7 minutes).
4. Add saffron water (if using), preserved lemons, and olives.
   Stir in the remaining herbs and pour in the water or stock. Bring to a simmer.
5. Slow-cook:
   Cover and cook over low heat for about 45 minutes to 1 hour, until the chicken is very tender and the sauce has thickened.
   • If using a tagine on the stovetop, use a diffuser to distribute the heat evenly.
6. Serve:
   Serve hot with warm khobz (Moroccan bread), couscous, or rice.

🍽️ Tips:

• You can add potatoes, carrots, or green peas for a heartier version.
• Preserved lemons are key for that tangy, umami flavor — if you don’t have them, substitute with lemon zest and a splash of lemon juice, but it won’t be quite the same.

Want a vegetarian version or a fish tagine too?