authentic Moroccan chicken tagine

Ingredients

4 pieces of chicken (drumsticks, or a combination)

4 tablespoons of olive oil

2 medium onions, finely sliced or chopped

4 cloves of garlic, minced

1 preserved lemon

1 cup (about 100g) of green olives, pitted

A handful of fresh cilantro (coriander), chopped

A handful of fresh parsley, chopped

Spices:

1 teaspoon of ground turmeric

1 teaspoon of ground ginger

1 teaspoon of paprika

½ teaspoon of black pepper

A pinch of saffron threads (optional, but recommended)

Salt to taste (be careful, as preserved lemons and olives are very salty

Instructions

- Prepare the Spices and Chicken: In a bowl, mix all the spices (turmeric, ginger, paprika, pepper, and saffron if you're using it). Pat the chicken pieces dry and rub the spice mix all over them. For a deeper flavor, you can let the chicken marinate for at least 30 minutes, or even overnight in the fridge.

1- Sauté the Onions: In a tagine pot or a large, heavy-bottomed pot with a lid , heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook until they are soft and translucent, about 10 minutes.

2- Brown the Chicken: Increase the heat slightly. Add the spiced chicken pieces to the pot and brown them on all sides for a few minutes. This adds a rich flavor.

3- Add the Liquids and Herbs: Add the minced garlic, chopped parsley, and cilantro to the pot. Stir to combine with the chicken and onions. Add just enough water to almost cover the chicken.

4- Add the Preserved Lemon: Remove the pulp from the preserved lemon and chop the rind into small pieces. Add the chopped rind to the pot. (The pulp is very acidic and often discarded, but you can add it if you like a stronger lemon flavor.)

5- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with its lid and let it simmer for about 45 minutes to 1 hour, or until the chicken is very tender.

6- Add the green olives to the tagine and stir gently. Cook for another 5-10 minutes to heat the olives and let their flavor blend with the sauce.

7- Serve: Taste the sauce and add more salt if needed (remember, the olives and preserved lemon are already salty). Serve the tagine hot, traditionally with Moroccan bread (khobz) for dipping.