Chicken Tagine with Preserved Lemon and Olives

• 3 lbchicken thighs, bone-in
• 4 clovesgarlic, minced
• 1 tbspginger, grated
• 1 tspground turmeric
• 1 tspground cumin
• 1 tsppaprika
• to taste saffron, generous pinch, soaked in 2 tbsp warm water
• 1/4 cupolive oil
• 3 yellow onions, sliced
• 1 cupchicken broth
• 1 preserved lemon, rind only, sliced
• 3/4 cupgreen olives
• 1/4 cupfresh cilantro, chopped
• 1/4 cupfresh parsley, chopped
• 1/2 tspsalt

quantities scale with servings

Method

1. 1

   Rub chicken with garlic, ginger, spices, saffron water, salt, and 2 tbsp oil. Marinate 1 hour.

2. 2

   Cook half the onions in the remaining oil in a Dutch oven 10 min until soft.

3. 3

   Lay chicken over the onions and top with the rest. Pour in broth.

4. 4

   Cover and simmer 30 min. Add preserved lemon and olives and simmer 15-20 min until the chicken is tender.

5. 5

   Top with cilantro and parsley. Serve with bread or couscous.