Chicken Tagine with Preserved Lemon and Olives

Ingredients

For the recipe

• 8 small bone-in chicken thighs, skin removed, about 1.4-1.5 kg (3-3 1/3 lb) total after skinning
• 30 ml (2 tablespoons) olive oil
• 2 large onions, about 400 g (14 oz) total, thinly sliced
• 4 garlic cloves, finely chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground black pepper
• 350 ml (about 1 1/2 US cups) low-sodium chicken stock
• 1 small pinch saffron threads, about 0.1 g, optional
• 1 medium preserved lemon, about 60 g (2 oz), to yield approximately 25-30 g (1 oz) rind after removing the pulp and seeds
• 120 g (about 3/4 US cup) pitted green olives, drained
• 8 g (2 tablespoons) chopped fresh flat-leaf parsley, divided
• 8 g (2 tablespoons) chopped fresh cilantro, divided
• Up to 15 ml (1 tablespoon) fresh lemon juice, optional, to taste
• Up to 1/4 teaspoon fine salt, only if needed after tasting the finished sauce
• Water, a few tablespoons as needed if the pan becomes dry during cooking

Instructions

1. Prepare the onions, garlic and herbs, and measure the spices. Rinse the preserved lemon under cool water, cut it into quarters and remove the pulp and seeds. Thinly slice the rind. Rinse the drained olives briefly if they taste particularly salty.
2. If using saffron, warm 60 ml (4 tablespoons) of the measured chicken stock and steep the threads in it while you start cooking. Keep the saffron liquid and remaining stock ready beside the stove.
3. Pat the chicken dry with paper towels. Do not rinse raw poultry. Heat the olive oil over medium-high heat in a wide, heavy casserole or Dutch oven with a tight-fitting lid, large enough to hold the thighs mostly in one layer.
4. Brown the chicken in 2 batches, allowing approximately 3 minutes on each side. The skinless thighs need only light golden colour; they will finish cooking in the sauce. Transfer each batch to a plate and retain any juices that collect.
5. Turn the heat down to medium. Add the sliced onions to the same pot and cook for 8-10 minutes, stirring regularly, until softened and beginning to turn pale golden. If the browned residue on the base starts to darken too much, add 1-2 tablespoons water and scrape it up.
6. Add the chopped garlic and cook for 1 minute. Stir in the ground ginger, turmeric, cumin, coriander, cinnamon and black pepper, and cook for about 30 seconds, just until fragrant. Keep the spices moving so they do not scorch.
7. Pour in the stock, including the saffron-infused portion if using. Scrape the base of the pot with a wooden spoon to dissolve the browned cooking juices. Add half the parsley and half the cilantro and bring the liquid to a gentle simmer.
8. Return the chicken and all collected juices to the pot, nestling the pieces into the onions. The liquid should come roughly one-third to halfway up the thighs rather than completely cover them. If the pot is unusually wide and shallow, add a little water to reach this level.
9. Cover tightly, reduce the heat to low and braise at a gentle simmer for 40-45 minutes. You should hear occasional soft bubbling, not a vigorous boil. Turn or reposition the pieces after about 25 minutes and add a small splash of water if the base looks close to drying out.
10. Uncover and add the sliced preserved-lemon rind and green olives, distributing them around the chicken. Spoon a little sauce over each thigh, cover again and simmer for another 10-15 minutes so the flavours combine.
11. Check the thickest part of several thighs with an instant-read thermometer, keeping the probe away from the bone. Every piece must reach at least 74°C (165°F). For tender braised thighs, the meat should also pull easily from the bone; continue gently cooking if it remains firm.
12. Transfer the cooked chicken to a clean serving platter and loosely cover. If the sauce is thin, simmer it uncovered over medium heat for 5-8 minutes, stirring occasionally, until the onions and liquid form a spoonable sauce. If it is too thick, loosen it with a tablespoon or two of water.
13. Taste the reduced sauce before adding any salt because both preserved lemon and olives contribute plenty. Add up to 1/4 teaspoon salt only if needed. If the sauce needs more brightness, stir in a little of the optional fresh lemon juice, tasting after each addition.
14. Return the chicken to the pot and warm it gently in the sauce for 1-2 minutes. Sprinkle over the remaining parsley and cilantro, then serve 2 thighs per person with the onions, olives, preserved lemon and sauce divided evenly.