Chicken with Preserved Lemon (Djaj M'chermel)

Ingredients

• 3 pounds chicken thighs and drumsticks, skin on
• 2 tablespoons olive oil
• 2 yellow onions, grated
• 4 cloves garlic, minced
• 1/2 teaspoon saffron threads, crumbled
• 1 tablespoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 2 cups chicken stock
• 2 preserved lemons, quartered
• 1 cup green olives
• 3 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons unsalted butter

Method

1. 1

   Pat the chicken pieces dry with paper towels and season all over with half of the salt and black pepper.

2. 2

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

   8:00 · Brown chicken
3. 3

   Add the grated onions and garlic to the same pot and cook over medium heat until softened and fragrant, about 5 minutes, stirring often.

   5:00 · Cook onions
4. 4

   Stir in the saffron, ginger, turmeric, cumin, remaining salt, and remaining black pepper, and cook until fragrant, about 1 minute.

   1:00 · Toast spices
5. 5

   Return the chicken to the pot and pour in the chicken stock, scraping up any browned bits from the bottom.

6. 6

   Bring to a simmer, cover, and cook over low heat until the chicken is tender and nearly falling off the bone, about 45 minutes.

   45:00 · Simmer chicken
7. 7

   Add the preserved lemon quarters and green olives, and simmer uncovered for another 15 minutes to let the sauce reduce and thicken slightly.

   15:00 · Reduce sauce
8. 8

   Stir in the butter until melted and glossy, then fold in the cilantro and parsley.

9. 9

   Taste the sauce and adjust salt as needed, then serve the chicken hot, spooning the sauce, olives, and preserved lemon over the top.