Moroccan Chicken Tagine with Preserved Lemon and Olives

What you need

• 1.4 kg (3 lb) bone-in chicken thighs, about 8, skin on or off
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 tsp black pepper
• 1 pinch saffron threads, crumbled
• 1 tsp salt, less if the preserved lemon is very salty
• 4 cloves garlic, finely chopped
• 80 ml (1/3 cup) olive oil
• 2 onions, coarsely grated
• 3 tbsp cilantro, chopped, plus extra to finish
• 3 tbsp flat-leaf parsley, chopped
• 250 ml (1 cup) water
• 1 preserved lemon, flesh discarded, rind cut into strips
• 120 g (3/4 cup) green or violet olives, rinsed

Method

Restated from the original video

1. 1

   Pat the chicken dry. Mix the ginger, turmeric, pepper, saffron, salt, garlic and half the oil into a loose paste.

2. 2

   Rub the paste all over the chicken and leave it covered for 30-60 min.

3. 3

   Warm the rest of the oil in a tagine or wide heavy pot over medium heat. Lay in the chicken and colour it lightly on both sides, about 5 min.

4. 4

   Scatter the onions over the chicken, cover and cook on medium-low for 15 min. The onions should soften and release their juice.

5. 5

   Add the water, cilantro and parsley, turn the pieces over and bring to a simmer.

6. 6

   Cover and cook on low until the meat is tender and the chicken reaches 74 °C (165 °F) inside, 35-40 min. Turn the pieces once halfway.

7. 7

   Add the preserved lemon and olives and simmer uncovered until the sauce thickens and coats the chicken, 10-15 min.

8. 8

   Taste the sauce for salt, scatter over more cilantro and serve hot from the pot.

Imported from buywesteatbest.org.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.