Delicious Chicken Tagine With Olives And Preserved Lemons Recipe

1. 1

   Sear the Chicken

   In a large tagine or heavy pot, heat olive oil over medium-high heat. Add chicken thighs skin side down and sear until golden brown, about 5-7 minutes. Flip and sear the other side.

   Do not overcrowd the pot; sear in batches if necessary.
2. 2

   Sauté the Vegetables

   Remove the chicken from the pot and set aside. In the same pot, add sliced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.

   Stir frequently to avoid burning the garlic.
3. 3

   Add Spices

   Stir in ground cumin, cinnamon, and ginger. Cook for about 1 minute until fragrant.

   Make sure to coat the onions well with the spices.
4. 4

   Combine Ingredients

   Return the chicken to the pot, then add olives, preserved lemons, chicken broth, black pepper, and salt. Stir to combine.

   Use a wooden spoon to scrape any browned bits from the bottom.
5. 5

   Simmer

   Cover the tagine or pot and reduce heat to low. Simmer for about 45 minutes, or until chicken is tender and cooked through.

   Check periodically to ensure it doesn't dry out; add more broth if needed.
6. 6

   Garnish and Serve

   Once cooked, remove from heat and let rest for a few minutes. Garnish with fresh cilantro before serving.

   Serve with couscous or crusty bread to soak up the sauce.

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