chicken tagine with preserved lemon and olives
A slow-simmering and extra-flavorful chicken dish.
Ingredients (Serves 6)
- 2 tablespoons olive oil
- 6 bone-in split chicken breasts with skin (ribs removed if possible)
- 1 large yellow onion, peeled, halved and thinly sliced
- 2 cloves garlic, crushed
- 1⁄2 cup roughly chopped cilantro, plus more for garnish
- 1⁄2 cup roughly chopped parsley
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon saffron, crushed
- 4 cups green pitted olives, rinsed
- 1 preserved lemon, sliced into 4 wedges
- salt and pepper to taste
- Heat olive oil in a large, heavy-bottomed pot over medium- high heat. Pat chicken dry and place skin side down in a single layer in pot.
- Cook in batches until skin is golden and crispy, about 5 minutes. Flip and cook until other side is slightly golden, about 3 minutes. Remove chicken and set aside.
- Add onion and garlic to pot, and stir well to incorporate the fat. Return all the chicken to the pot. Add cilantro, parsley, and 4 cups water. Stir in ginger, cumin, and saffron. Bring to a boil, reduce to a simmer and cook uncovered for 30 minutes.
- Add olives and preserved lemon, and cook until chicken is very tender, at least 20 minutes. Season with salt and pepper. Top with cilantro and serve.