Chicken Tagine with Olives

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads
• 1 1/2 cups chicken stock
• 1 lemon, juiced
• 1 preserved lemon, quartered
• 1 cup green olives
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method

1. 1

   Season chicken thighs on both sides with salt and black pepper.

2. 2

   Heat olive oil in a large tagine or Dutch oven over medium-high heat and brown chicken thighs in batches, about 4 minutes per side, then remove and set aside.

   8:00 · Brown chicken
3. 3

   Add sliced onion to the pot and cook, stirring occasionally, until softened and lightly golden, about 6 minutes.

   6:00 · Cook onion
4. 4

   Stir in garlic, ginger, cinnamon, cumin, turmeric, and saffron, and cook until fragrant, about 1 minute.

   1:00 · Toast spices
5. 5

   Pour in chicken stock and lemon juice, scraping up any browned bits from the bottom of the pot.

6. 6

   Return chicken thighs to the pot, nestling them into the liquid, and bring to a simmer.

7. 7

   Cover and simmer over low heat until chicken is very tender and cooked through, about 45 minutes.

   45:00 · Simmer tagine
8. 8

   Add preserved lemon quarters and green olives, and simmer uncovered for 10 more minutes to let the sauce reduce slightly.

   10:00 · Simmer with olives
9. 9

   Stir in fresh cilantro and parsley just before serving.

10. 10

    Serve hot over couscous or with warm bread, spooning sauce and olives over the chicken.