Chicken Tagine with Olives and Preserved Lemons

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Servings: 4
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Ingredients:
1 whole chicken, cut into pieces (about 4 pounds)
2 preserved lemons, quartered
1 cup green olives, pitted
1 large onion, thinly sliced
3 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon turmeric powder
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup fresh cilantro and parsley, chopped
1/2 cup water (or chicken broth for richer flavor)
Instructions:
Prepare the Marinade: In a large bowl, combine the chicken pieces with garlic, ground ginger, turmeric powder, cinnamon, black pepper, and salt. Massage the spices into the chicken pieces to coat them well. Cover and let marinate for at least 30 minutes (or overnight in the refrigerator for deeper flavor).
Cook the Onions: In a tagine pot or a deep, heavy skillet, heat the olive oil over medium heat. Add the sliced onion and sauté for about 5 minutes until the onions are soft and golden.
Brown the Chicken: Add the marinated chicken to the pot with the onions, searing each piece on all sides until lightly browned (about 8-10 minutes).
Add Preserved Lemons and Olives: Once the chicken is browned, add the preserved lemons and green olives to the pot. Stir gently to combine.
Simmer: Pour in the water (or chicken broth) and bring the mixture to a gentle simmer. Cover the pot and let it cook on low heat for about 1-1.5 hours, or until the chicken is tender and easily falls off the bone. Check occasionally and add a little more water if needed to keep the sauce from drying out.
Serve: Once the chicken is cooked, sprinkle with chopped cilantro and parsley. Serve hot with warm bread or steamed couscous to enjoy the delicious sauce.