Chicken Tagine with Green Olives Preserved Lemon

Ingredients

• skinless chicken thighs
• onion
• fresh cilantro
• italian parsley
• garlic cloves
• ground cumin
• ground ginger
• sweet paprika
• black pepper
• saffron
• green olives
• preserved lemon
• lemon, juice of
• salt

Preparation

1. 1in a medium-sized tagine or dutch oven , arrange chicken thighs in a single layer
2. 2sprinkle the onion , cilantro , parsley , garlic , cumin , ginger , paprika , teaspoon of the pepper , and saffron over the chicken
3. 3add 2 cups of water and cover
4. 4if using a tagine , set it on a flame-tamer over medium heat
5. 5if using a dutch oven , set it over medium-high heat
6. 6bring to a boil
7. 7reduce heat and simmer gently for 30 minutes
8. 8meanwhile , pit each olive by placing on a cutting board and smashing firmly with the flat side of a heavy knife
9. 9discard pit
10. 10add the olives , preserved lemon , and lemon juice to the tagine and cook 20 minutes more , until the chicken meat is falling off the bones
11. 11season with salt and pepper to taste