Chicken tagine with preserved lemon and olives

Ingredients

• 4 chicken thighs, bone-in, skin on
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 garlic cloves, crushed
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ½ tsp saffron threads (optional)
• 1 cinnamon stick
• 1 preserved lemon, quartered and flesh removed
• 150 g green olives, pitted
• 250 ml chicken stock
• 2 tbsp fresh coriander, chopped
• 2 tbsp fresh parsley, chopped

Method

1. Heat oil in a heavy pot or tagine. Brown the chicken thighs on both sides. Remove.
2. Soften the onion in the same pot for 5 minutes. Add garlic and all spices, stir 1 minute.
3. Return the chicken to the pot. Add preserved lemon, olives, cinnamon stick, stock.
4. Cover and simmer on low for 1 hour, or until the chicken is tender and the sauce has thickened.
5. Stir in fresh herbs. Serve with couscous.

Tip: If you don’t have a tagine, a heavy Dutch oven works just as well.