Ingredients:
1 whole chicken (cut into pieces) or 4 chicken thighs
2 preserved lemons (or zest of 1 lemon if unavailable)
1 cup green or purple olives
2 medium onions, finely chopped
3 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon (optional)
1 teaspoon paprika (optional)
Salt to taste
Small bunch of fresh cilantro and/or parsley, chopped
2–3 tablespoons olive oil
1/2 cup water or chicken broth
Instructions:
Marinate the chicken (optional, but recommended):
In a bowl, combine the chicken with turmeric, ginger, pepper, garlic, half the herbs, and a tablespoon of olive oil. Let it marinate for 1–2 hours or overnight.
Cook the base:
In a tagine (or heavy pot), heat the olive oil over medium heat. Add onions and cook until soft and golden.
Add chicken:
Place chicken pieces in the tagine. Add any remaining marinade and cook for 5–10 minutes until lightly browned.
Add preserved lemon & olives:
Quarter or slice the preserved lemons and scatter over the chicken along with the olives.
Add liquid & simmer:
Pour in the water or broth. Cover and simmer gently for 1.5 to 2 hours, or until the chicken is very tender. (If using a tagine on the stovetop, keep the heat low to avoid cracking.)
Finish & serve:
Sprinkle remaining herbs on top and serve hot with warm Moroccan bread or couscous.
