Lemon Olive Chicken Tagine

Ingredients

• 1 to 2 preserved lemons, quartered and seeds removed

• 1 whole chicken, cut into pieces, skin removed, back discarded or reserved for another use (or an equivalent mix of chicken parts)

• 2 large white or yellow onions, finely chopped

• 2 to 3 cloves garlic, minced

• 1 small handful fresh cilantro, chopped

• 1 small handful fresh parsley, chopped

• 2 teaspoons ground ginger

• 1 teaspoon black pepper

• 1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon saffron threads, crumbled, optional

• 1 teaspoon smen, optional

• 1/4 to 1/2 teaspoon ras el hanout, optional

• 1/3 cup olive oil

• 2 handfuls pitted olives (green, red, or mixed)

• 1/4 cup water, approximately, if using a tagine

Directions

Gather the ingredients.

2. Remove the flesh from the preserved lemons and chop the flesh finely. Reserve rind for cooking.

3. Add the lemon flesh to a bowl along with the chicken, onion, garlic, cilantro, parsley, ginger, pepper, turmeric, and salt. If using, add the saffron, ras el hanout, and smen. Mix well.

4. If time allows, let the chicken marinate in the refrigerator for several hours or overnight before cooking in either a tagine or in the oven. (See below for more information on both methods.)

Cooking in a Tagine

1. Add enough of the olive oil to the tagine to coat the bottom.

2. Arrange the marinated chicken in the tagine, skin side up, and distribute the onions all around.

3. Add the olives and reserved rind of the preserved lemons, and drizzle the remaining olive oil over the chicken.

4. Add the water to the tagine, cover, and place on a heat diffuser over medium-low heat. Give the tagine time to reach a simmer without peeking. If you don't hear the tagine simmering within 20 minutes, slightly increase the heat, and then use the lowest heat setting required for maintaining a gentle—not rapid—simmer.

5. Allow the chicken to cook undisturbed for 80 to 90 minutes, and then turn the chicken over so it's flesh-side up. Cover the tagine again, and allow the chicken to finish cooking until very tender (about 45 minutes to 1 hour).

6. Turn off the heat, and let the tagine cool for about 10 to 15 minutes before serving. Enjoy.