Chicken Tagine with Preserved Lemon and Olives

Ingredients

• 3 lb bone-in skin-on chicken thighs
• 3 tbsp olive oil
• 2 large yellow onions, grated
• 4 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 tsp black pepper
• 1/4 tsp saffron threads, crumbled
• 1/2 cup chopped cilantro
• 1/2 cup chopped parsley
• 1 tsp salt
• 1 cup water
• 2 preserved lemons, pulp removed and peel cut into strips
• 1 cup green olives

Method

1. Combine the oil, onions, garlic, ginger, turmeric, pepper, saffron, half the herbs and the salt in a tagine or Dutch oven. Add the chicken and turn to coat.
2. Cook over medium heat for 5 minutes, turning the chicken once, until the onions start to sizzle.
3. Add the water, cover and simmer on low for 40 minutes, turning the chicken halfway.
4. Add the preserved lemon and olives and simmer uncovered until the sauce thickens and the chicken reads 165°F near the bone, about 15 minutes.
5. Taste before adding more salt, since the lemons and olives are salty. Top with the remaining herbs and serve with crusty bread.

Notes