Instructions
Follow the steps and taste along the way.
Prepare the spices and couscous
Pour 30 ml of the measured 350 ml of water over the saffron and leave to steep for 5 minutes. Put the couscous in a bowl, stir in 2 g of salt and 10 ml of olive oil, pour over 300 ml of boiling water, and cover. Let stand for 10 minutes.
Brown the chicken thighs
Pat the chicken thighs dry and season evenly with the remaining 3 g of salt. Heat 30 ml of olive oil in a wide, heavy-bottomed pot over medium-high heat. Brown the thighs in a single layer for 3–4 minutes per side, until golden. Transfer them to a plate.
Cook the onion and spices
Add the onion to the same pot and cook, stirring occasionally, for 7–8 minutes, until softened and beginning to turn golden. Add the garlic, ground ginger, turmeric, and black pepper; stir for 1 minute. Pour in the saffron water and the remaining 320 ml of water, scraping up the browned bits from the bottom of the pot.
Braise the chicken slowly
Return the thighs to the pot, along with any juices released onto the plate. The liquid should reach about halfway up the meat. Cover and simmer over low heat for 35–40 minutes, turning the thighs after 20 minutes. The meat should be tender and reach at least 74°C near the bone.
Finish the tagine and serve
Cut the preserved lemon into thin strips. Add it to the pot along with the olives and simmer uncovered for 8–10 minutes, until the sauce has reduced slightly. Stir in the cilantro, parsley, and lemon juice. Fluff the couscous with a fork. Serve the chicken hot with the sauce and couscous.
