Moroccan Chicken Tagine with Preserved Lemons and Olives

Ingredients

• ●3 lbs (1.4 kg) bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
• ●2 tablespoons olive oil
• ●1 large onion, grated on a box grater
• ●4 cloves garlic, minced
• ●1-inch piece fresh ginger, grated
• ●1 teaspoon ground turmeric
• ●1 teaspoon ground cumin
• ●1 teaspoon ground coriander
• ●½ teaspoon ground cinnamon
• ●½ teaspoon ground black pepper
• ●Pinch of saffron threads, crumbled and steeped in 2 tablespoons warm water
• ●2 preserved lemons, quartered, pulp discarded, rind thinly sliced (or zest of 2 lemons plus 2 tablespoons lemon juice and a pinch of salt)
• ●1 cup (150 g) green olives (Castelvetrano or Cerignola), pitted
• ●½ cup (120 ml) chicken broth
• ●2 tablespoons honey
• ●¼ cup chopped fresh cilantro
• ●¼ cup chopped fresh flat-leaf parsley
• ●Salt to taste
• ●Couscous or flatbread, for serving

Method

1. **Season the chicken.** Pat the chicken pieces dry and season generously with salt, turmeric, cumin, coriander, cinnamon, and pepper. Let sit for 15 minutes at room temperature.
2. **Brown the chicken.** Heat olive oil in a tagine, Dutch oven, or large heavy-bottomed pot over medium-high heat. Working in batches, brown the chicken skin-side down for 4-5 minutes until deeply golden. Flip and brown for 2 minutes on the other side. Remove to a plate.
3. **Build the sauce.** Reduce heat to medium. Add the grated onion to the pot (it will sizzle and steam). Cook for 5 minutes, stirring frequently, until softened and beginning to color. Add garlic and ginger, stir for 1 minute. Add the saffron with its soaking water and the chicken broth. Stir to deglaze, scraping up any brown bits.
4. **Braise.** Return the chicken pieces to the pot, nestling them into the sauce. Add half of the preserved lemon slices. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, turning the chicken once halfway through.
5. **Add olives and remaining lemon.** Uncover, add the olives, remaining preserved lemon, and honey. Cook uncovered for 15 minutes more, until the sauce has reduced and thickened slightly, and the chicken is fall-off-the-bone tender.
6. **Finish.** Taste the sauce — adjust with salt, lemon juice, or honey as needed. The balance should be savory-sweet-tart. Shower with cilantro and parsley.
7. **Serve** over steamed couscous or with warm flatbread to soak up the sauce.
8. *Storage:** Refrigerate for up to 4 days. The flavors improve significantly overnight. Reheat gently, covered, adding a splash of water if the sauce has thickened too much. Freezes well for up to 3 months.