Chicken Tagine With Green Olives & Preserved Lemon

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 skinless chicken thighs (large thighs are recommended)
• 3/4 cup onion, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1/2 cup italian parsley, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon sweet paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon saffron, crushed
• 2 cups green olives (such as greek ionian or nafplion)
• 1/2 preserved lemon, chopped (or lemon juice to taste)
• 1 lemon, juice of
• salt
• black pepper

Recipe

• 1 in a medium-sized tagine or dutch oven, arrange chicken thighs in a single layer.
• 2 sprinkle the onion, cilantro, parsley, garlic, cumin, ginger, paprika, ½ teaspoon of the pepper, and saffron over the chicken.
• 3 add 2 cups of water and cover.
• 4 if using a tagine, set it on a flame-tamer over medium heat.
• 5 if using a dutch oven, set it over medium-high heat (you will not need the flame-tamer).
• 6 bring to a boil.
• 7 reduce heat and simmer gently for 30 minutes.
• 8 meanwhile, pit each olive by placing on a cutting board and smashing firmly with the flat side of a heavy knife. discard pit.
• 9 add the olives, preserved lemon, and lemon juice to the tagine and cook 20 minutes more, until the chicken meat is falling off the bones.
• 10 season with salt and pepper to taste.