Chicken Tagine with Olives and Preserved Lemon

Chicken thighs braised with ginger, saffron-gold turmeric, green olives and tangy preserved lemon.

65 min 4 servings Medium moroccan

Ingredients

• 800 g chicken thighs
• 1 pcs onion
• 3 clove garlic
• 2 tbsp olive oil
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 tsp ground cumin
• 0.5 tsp ground cinnamon
• 240 ml water
• 100 g green olives
• 1 pcs preserved lemon
• 0.5 bunch fresh cilantro
• 1 tsp salt

Steps

1. Pat 800 g of chicken thighs dry with a paper towel.
2. Rub the chicken with 1 tsp of salt, 1 tsp of ginger, 1 tsp of turmeric and 1 tsp of cumin.
3. Slice 1 onion into thin half-moons.
4. Mince 3 garlic cloves.
5. Heat 2 tbsp of olive oil in a wide, heavy pot over medium-high heat.
6. Brown the chicken for 4 minutes on each side, then lift it onto a plate.
7. Add the onion to the same pot and cook it for 5 minutes until soft.
8. Stir in the garlic and 0.5 tsp of cinnamon for 30 seconds.
9. Pour in 240 ml of water and scrape the bottom of the pot with a spoon.
10. Return the chicken to the pot and bring the liquid to a gentle boil.
11. Cover the pot and simmer on low heat for 30 minutes.
12. Rinse the preserved lemon under cold water.
13. Cut away the pulp and keep only the rind.
14. Slice the lemon peel into thin strips.
15. Add the lemon strips and 100 g of green olives to the pot.
16. Simmer uncovered for 10 minutes until the sauce thickens and the chicken is tender.
17. Chop 0.5 bunch of cilantro and sprinkle it over the tagine before serving.