Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the onion into thin half-moons, chop the garlic, and cut the chicken thighs into pieces about 3 cm across. Stir the saffron into 30 ml of the measured water.
Soften the onion
Heat the olive oil in a deep skillet with a lid over medium heat. Add the onion and salt and cook for 5 minutes, stirring occasionally, until softened and beginning to turn golden. Stir in the garlic and fresh ginger and cook for another 30 seconds.
Brown the chicken with the spices
Add the chicken pieces, ground ginger, turmeric, and black pepper. Cook for 4 to 5 minutes, turning the pieces once or twice so they are seared on all sides and coated with the spices.
Braise the tagine
Pour in the remaining 90 ml of water and the saffron water. Bring to a gentle simmer, cover, and braise over low heat for 12 minutes. The chicken should be cooked through; if checked with a thermometer, it should reach at least 74°C.
Finish and serve
Stir in the olives and chopped preserved lemon peel and simmer uncovered for 3 minutes. Remove from the heat and add the lemon juice and cilantro. Taste; the sauce should be savory and tangy, with a pronounced citrus aroma. Serve hot with bread.
