Preserved Lemon Chicken Tagine

Ingredients

• 1.5kg chicken thighs, bone-in
• 2 onions, sliced
• 4 garlic cloves, minced
• 1 tbsp ras el hanout
• 1 tsp turmeric, 1 tsp ginger, pinch saffron
• 1 preserved lemon, rind only, sliced
• 1 cup green olives
• 1 cup chicken stock, cilantro to finish

Method

1. 1

   Rub chicken with spices, salt and a little olive oil. Rest 30 minutes.

2. 2

   In a tagine or heavy pot, soften onions and garlic in olive oil.

3. 3

   Add chicken skin-side down, sear briefly, then add stock and saffron.

4. 4

   Cover, simmer on low 50 minutes until chicken is tender.

5. 5

   Stir in preserved lemon and olives, cook 10 more minutes uncovered to reduce.

6. 6

   Shower with cilantro and serve with couscous or warm bread.