Moroccan Chicken Tagine with Preserved Lemons and Olives

Ingredients:

For the Chicken:

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 2 preserved lemons, quartered (available in specialty stores or make your own)
• 1 cup green olives, pitted
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon saffron threads, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons olive oil
• Salt to taste

For the Garnish:

• Fresh cilantro leaves, chopped
• Lemon wedges

Instructions:

1. Marinate the Chicken:
   • In a large bowl, combine the chicken pieces with minced garlic, ginger, turmeric, cinnamon, cumin, paprika, black pepper, and a generous pinch of salt.
   • Add the saffron, parsley, and cilantro, mixing everything well so that the chicken is evenly coated with the spices.
   • Drizzle 2 tablespoons of olive oil over the mixture and toss again. Cover and let marinate for at least 2 hours, or ideally overnight, in the refrigerator.
2. Prepare the Tagine:
   • If using a traditional clay tagine, start by heating it over low heat to prevent cracking.
   • Add the remaining tablespoon of olive oil to the tagine (or a heavy-bottomed pot) and heat over medium heat.
   • Add the chopped onions and sauté until they become soft and translucent, about 5 minutes.
3. Cook the Chicken:
   • Arrange the marinated chicken pieces on top of the onions in the tagine.
   • Add the preserved lemons and olives around the chicken.
   • Pour about 1/2 cup of water or chicken broth into the tagine to create steam during cooking.
4. Simmer:
   • Cover the tagine with its lid (or cover the pot) and reduce the heat to low. Allow it to simmer for about 1.5 to 2 hours, checking occasionally to ensure there’s enough liquid. Add a little more water if necessary.
   • The chicken should be tender, and the sauce should be thick and fragrant.
5. Garnish and Serve:
   • Once the chicken is fully cooked, sprinkle with fresh cilantro.
   • Serve directly from the tagine with couscous, Moroccan bread (khobz), or steamed rice.
   • Offer lemon wedges on the side for those who like an extra zing.

Tips:

• Preserved Lemons: If you can’t find preserved lemons, you can make your own by preserving them in salt for a few weeks. Alternatively, use fresh lemon zest, but it will have a different flavor profile.
• Olives: While green olives are traditional, you can mix them with black olives if you prefer.
• Tagine Substitute: If you don’t have a tagine, a Dutch oven or a deep, heavy-bottomed pan with a tight-fitting lid works well.

This dish is a great example of the rich flavors found in Moroccan cuisine, balancing the savory, sweet, and tangy elements perfectly. Enjoy your cooking!