Moroccan Chicken Tagine with Preserved Lemons

Instructions

1. Prepare the spice mixture
   In a small bowl, combine the ground ginger, cumin, turmeric, cinnamon, coriander, and cayenne pepper. Set aside. This spice blend will infuse the tagine with authentic Moroccan flavors.
2. Brown the chicken
   Season the chicken pieces with salt and pepper. Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Add the chicken, skin side down, and cook for 5-7 minutes until golden brown. Turn and cook for another 3-4 minutes. Remove the chicken and set aside.
3. Sauté the aromatics
   In the same pot, reduce heat to medium and add sliced onions. Cook for 8-10 minutes until soft and translucent. Add minced garlic and the spice mixture, cooking for another 1-2 minutes until fragrant, stirring constantly to prevent burning.
4. Combine and slow cook
   Return the chicken to the pot. Add the chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 45 minutes, until the chicken is tender and beginning to fall off the bone.
5. Add preserved lemons and olives
   Gently stir in the preserved lemon quarters and olives. Continue to simmer, uncovered, for another 15 minutes to allow the flavors to meld and the sauce to reduce slightly.
6. Final seasoning
   Taste and adjust seasoning with salt and pepper as needed. The preserved lemons are quite salty, so additional salt may not be necessary. If the sauce is too thick, add a little more chicken broth; if too thin, simmer uncovered for a few more minutes.
7. Garnish and serve
   Sprinkle with fresh chopped cilantro just before serving. Serve the tagine directly from the cooking vessel if using a traditional tagine, or transfer to a warmed serving dish. Traditional accompaniments include couscous or crusty bread to soak up the flavorful sauce.