Chicken Tagine with Preserved Lemons and Olives

🛒 Ingredients

• Chicken Thighs 800 g · 1320 kcal
• Onions 300 g · 120 kcal
• Garlic 20 g · 30 kcal
• Fresh Ginger 20 g · 16 kcal
• Olive Oil 45 g · 360 kcal
• Ground Cumin 2 g · 9 kcal
• Ground Coriander 2 g · 7 kcal
• Ground Turmeric 1 g · 4 kcal
• Paprika 2 g · 7 kcal
• Saffron Threads 0 g · 0 kcal
• Chicken Broth 250 g · 25 kcal
• Preserved Lemons 50 g · 24 kcal
• Green Olives 100 g · 115 kcal
• Fresh Coriander 30 g · 7 kcal

👨‍🍳 Instructions

1. Pat chicken thighs dry and season generously with salt and pepper. In a large bowl, combine the chicken with olive oil, cumin, coriander, turmeric, paprika, grated ginger, and minced garlic; mix well to coat.
2. Heat a tagine or heavy-bottomed pot over medium-high heat. Add the marinated chicken and brown on all sides for about 5-7 minutes. Remove chicken and set aside.
3. Add sliced onions to the same pot, cooking until softened and translucent, about 8-10 minutes. Stir in any remaining marinade, along with a pinch of saffron threads.
4. Return the browned chicken to the pot, nestling it among the onions. Pour in the chicken broth.
5. Add the preserved lemon rind and green olives to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until chicken is very tender.
6. Taste and adjust seasoning if necessary. Stir in fresh coriander before serving. Serve hot, traditionally with couscous or crusty bread.