Moroccan Chicken Tagine with Preserved Lemon

Instructions

1. Season the chicken
   Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
2. Brown the chicken
   Heat olive oil in a large Dutch oven or tagine over medium-high heat. Working in batches, place chicken skin-side down and cook until golden brown, about 5-6 minutes per side. Transfer to a plate and set aside.
3. Prepare the aromatics
   Reduce heat to medium and add the sliced onions to the same pot. Cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add the spices
   Stir in the cumin, coriander, ginger, turmeric, cinnamon, and cayenne pepper. Toast the spices for 1-2 minutes until fragrant, stirring constantly to prevent burning.
5. Combine and simmer
   Return the chicken to the pot, skin-side up. Pour in the chicken broth, and add the preserved lemon quarters. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes until the chicken is tender.
6. Add olives and finish cooking
   Add the green olives to the pot, gently stirring them into the sauce. Continue to simmer, uncovered, for another 15 minutes to allow the sauce to reduce slightly and the flavors to meld.
7. Garnish and serve
   Just before serving, sprinkle with chopped cilantro and parsley. Serve hot, directly from the tagine or Dutch oven, with couscous or warm bread on the side to soak up the flavorful sauce.