✨Chicken Tagine with Preserved Lemon and olives

Ingredients:
• 1 whole chicken (cut into pieces) or 4–6 bone-in chicken thighs/drumsticks
• 2 preserved lemons:
• Use the pulp of 1 in the marinade
• Slice or quarter the rind of both for cooking
• 1 cup green or purple olives
• 2 medium onions, finely chopped
• 4 cloves garlic, minced
• 2 tsp ground ginger
• 1 tsp ground turmeric
• Salt and black pepper, to taste
• 3 tbsp olive oil, divided
• Pinch of saffron threads, soaked in 1 ice cube
• 1/2 cup water
• Small bunch flat-leaf parsley, chopped

Instructions:

Start by marinating the chicken. In a bowl, mix the chicken pieces with garlic, ginger, turmeric, salt, pepper, 2 tablespoons of olive oil, and the mashed pulp of one preserved lemon. Coat everything well, cover, and let it marinate in the fridge for at least 1 hour, or overnight if possible.

When ready to cook, heat 1 tablespoon of olive oil in a tagine or heavy-bottomed pot over medium heat. Add the marinated chicken and gently brown the pieces for 5–7 minutes, turning occasionally.

Dissolve the saffron threads in an ice cube and let it melt completely. Add this saffron infusion to the chicken for aroma and color.

Add the chopped onions on top and around the chicken. Pour in 1/2 cup of water. Cover and let everything simmer gently over low heat for 30–40 minutes, until the chicken is almost cooked through and tender.

Add the sliced or quartered preserved lemon rinds and the olives. Continue simmering, uncovered, for another 10–15 minutes, allowing the sauce to reduce and the flavors to meld. Do not add more olive oil at this stage.

Finish by sprinkling the chopped flat-leaf parsley over the dish just before serving.
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