---
title: Chicken Tagine with Preserved Lemon & Olives
servings: 4
prep time: 20 minutes
cook time: 60 minutes
source: https://mycibora.com/recipes/moroccan-chicken-tagine
---

Gather @chicken thigh{1%kg}, @green olive{150%g}, @ground ginger{1%tsp}, @ground turmeric{1%tsp}, @fresh cilantro{0.5%bunch}, @fresh parsley{0.5%bunch} and @black pepper{}.

Rub the chicken with the ginger, turmeric, @garlic{4%clove}, half the @olive oil{4%tbsp}, @salt{} and pepper, and let it sit 15 minutes. ~{15%minutes}

Warm the remaining oil in the tagine base or a Dutch oven and soften the grated @onion{2} over medium heat for 8 minutes until it collapses into a rough purée. ~{8%minutes}

Nestle in the chicken skin-side up, pour over the @saffron{} water and 200 ml of water, and scatter with half the herbs.

Cover and braise at a gentle simmer for 40 minutes, turning the chicken once halfway. ~{40%minutes}

Add the olives and @preserved lemon{2} strips and simmer uncovered 10 minutes more, until the sauce is thick enough to coat a spoon. ~{10%minutes}

Shower with the remaining cilantro and parsley and bring the pot straight to the table with plenty of crusty bread for the sauce.