Moroccan Chicken Tagine with Preserved Lemons and Olives

Instructions

1. 1
   Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat.
2. 2
   Season chicken thighs with salt and pepper, then brown them on all sides for 5-7 minutes. Remove and set aside.
3. 3
   In the same pot, sauté sliced onions until softened, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
4. 4
   Stir in cumin, ginger, turmeric, cinnamon, and saffron, cooking for 1-2 minutes to bloom the spices.
5. 5
   Return chicken to the pot and pour in chicken broth. Add preserved lemon quarters and green olives.
6. 6
   Cover and simmer on low heat for 35-40 minutes, until chicken is tender and cooked through.
7. 7
   Taste and adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving.
8. 8
   Serve hot with couscous, rice, or warm bread.