Quick Moroccan Chicken Tagine with Olives and Preserved Lemon

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.