Tagine of Chicken with Preserved Lemon and Olives

Ingredients

• 1 whole chicken, cut into pieces
• 2 preserved lemons, quartered
• 1 cup green olives
• 1 onion, grated
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 pinch saffron threads
• 3 tbsp olive oil
• Fresh coriander and parsley, chopped

Instructions

1. 1Combine the grated onion, garlic, ginger, turmeric, saffron and olive oil into a marinade.
2. 2Rub the marinade over the chicken pieces and let marinate for at least 1 hour.
3. 3Place the marinated chicken in a tagine pot or heavy-bottomed pan with a little water.
4. 4Cover and cook over low heat for 30-35 minutes, turning occasionally, until the chicken is tender.
5. 5Add the preserved lemon quarters and olives, and continue cooking uncovered for 10-15 minutes to reduce and concentrate the sauce.
6. 6Taste and adjust seasoning, being mindful that preserved lemon and olives add salt.
7. 7Garnish with fresh coriander and parsley.
8. 8Serve hot with crusty bread or couscous.

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