Chicken Tagine with Preserved Lemon

Instructions

1. Season the chicken
   Pat the chicken thighs dry with paper towels. Season generously with salt and black pepper on both sides. Let sit at room temperature for 15 minutes.
2. Brown the chicken
   Heat olive oil in a large tagine or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the chicken thighs skin-side down until golden, about 5-6 minutes. Flip and cook for another 3 minutes. Transfer to a plate and set aside.
3. Build the flavor base
   In the same pot, reduce heat to medium. Add the sliced onions and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in all the spices (ginger, cumin, coriander, turmeric, cinnamon, and saffron), and cook for 1-2 minutes until aromatic.
4. Add the liquids
   Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer. Return the chicken to the pot, skin-side up, nestling the pieces into the liquid but keeping the skin exposed.
5. Slow cook the tagine
   Reduce heat to low, cover the pot, and simmer for 45 minutes. The chicken should be very tender but still holding its shape.
6. Add preserved lemon and olives
   Add the preserved lemon quarters and green olives to the pot. Continue cooking, uncovered, for another 15 minutes to allow the sauce to reduce slightly and the flavors to meld together.
7. Finish and garnish
   Taste and adjust seasoning with salt and pepper as needed. Remove from heat and let rest for 5 minutes. Sprinkle with fresh chopped cilantro just before serving.