Chicken Tagine with Green Olives and Preserved Lemon

Name: Chicken Tagine with Green Olives and Preserved Lemon
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 8 skinless chicken thighs; 0.75 cup onion; 0.5 cup fresh cilantro; 0.5 cup Italian parsley; 2 garlic cloves; 1 tsp ground cumin; 1 tsp ground ginger; 1 tsp sweet paprika; 0.5 tsp black pepper; 0.25 tsp saffron; 2 cup green olives; 0.5 preserved lemon; 1 lemon; salt; black pepper

A Moroccan tagine of chicken, green olives and preserved lemon, seasoned with cumin and ginger and simmered on the stove.

1 hr 30 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: medium

1
In a medium-sized tagine or Dutch oven, arrange chicken thighs in a single layer. Sprinkle the onion, cilantro, parsley, garlic, cumin, ginger, paprika, ½ teaspoon of the pepper, and saffron over the chicken.
2
Add 2 cups of water and cover. If using a tagine, set it on a flame-tamer over medium heat.
3
If using a Dutch oven, set it over medium-high heat (you will not need the flame-tamer). Bring to a boil.
4
Reduce heat and simmer gently for 30 minutes. Meanwhile, pit each olive by placing on a cutting board and smashing firmly with the flat side of a heavy knife. Discard pit.
30 min
5
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. Season with salt and pepper to taste.
20 min