Chicken Tagine

Ingredients

• 2½ lb bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 yellow onion
• 3 clove garlic
• 1 tbsp ginger
• 1½ tsp cumin
• 1 tsp turmeric
• 1 tsp paprika
• ½ tsp cinnamon
• ¼ tsp saffron threads (optional)
• 1½ cup chicken broth
• ½ preserved lemon
• ½ cup green olives
• ¼ cup fresh cilantro
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Pat chicken thighs dry and season generously with salt and pepper.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown chicken thighs skin-side down for 5-7 minutes, then flip and brown for another 3-5 minutes. Remove chicken and set aside.
3. Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, grated ginger, cumin, turmeric, paprika, cinnamon, and saffron (if using) and cook for 1 minute until fragrant.
4. Return chicken to the pot. Pour in chicken broth. Add preserved lemon (rinse first and discard pulp, then chop rind) and green olives.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until chicken is very tender and cooked through.
6. Stir in fresh cilantro before serving. Serve hot, traditionally with couscous or crusty bread.