Chicken Tagine with Preserved Lemons and Olives

طاجين الدجاج بالليمون المصير والزيتون · Tajine d-djaj bel limoun mseyar w zaytoun

Ingredients14

• chicken pieces, bone-in1.2 kg
• onion1
• garlic3 cloves
• olive oil3 tbsp
• preserved lemon1
• green olives150 g
• ground ginger1 tsp
• ground turmeric1 tsp
• saffron threads1 pinch
• ground cinnamon1/2 tsp
• fresh cilantro1 small bunch
• fresh flat-leaf parsley1 small bunch
• salt1 tsp
• water250 ml

Method

1. Finely chop the onion, garlic, cilantro, and parsley. Rinse the preserved lemon, discard the pulp, and slice the peel.
2. Heat the olive oil in a tagine or heavy pot. Add the onion and garlic and cook gently until soft.
3. Stir in the ginger, turmeric, saffron, cinnamon, and salt, then add the chicken and turn to coat.
4. Pour in the water, cover, and simmer gently for about 50 minutes until the chicken is tender.
5. Add the olives and preserved lemon peel and cook uncovered for 15 minutes so the sauce reduces slightly.
6. Stir in most of the herbs, taste, and adjust the salt.
7. Serve hot in the tagine, scattered with the remaining herbs, with bread for the sauce.