Moroccan chicken tagine with preserved lemons and olives

INGREDIENTS (4–6 servings):

1 whole chicken (about 1.5 kg), cut into pieces (or 8 chicken thighs)
2 salt-preserved lemons, quartered and rinsed
100 g green olives, pitted
2 large onions, finely chopped
4 garlic cloves, crushed
1 bunch of fresh parsley and coriander, chopped
60 ml olive oil
1 teaspoon ground ginger
1 teaspoon turmeric
½ teaspoon freshly ground black pepper
1 cinnamon stick (optional)
250 ml water or chicken stock
Salt to taste

PREPARATION STEPS:

In a tagine or a deep pot, heat the olive oil and fry the onions until they soften and take on a light golden colour.

Add the garlic, ginger, turmeric and pepper; stir for about 1 minute until they release their aroma.

Add the chicken pieces and fry them on all sides until golden.

Add the water or chicken stock and the cinnamon stick, cover and simmer over low heat for 35–40 minutes.

Add the preserved lemons and the olives; continue simmering for another 10–15 minutes until the chicken is completely tender and the sauce thickens.

Sprinkle with fresh parsley and coriander and serve hot, traditionally with Moroccan bread or couscous.

Time: ~15 min preparation / ~50 min cooking. Servings: 4–6.