Serves 6-8.
3 cloves garlic, crushed
1/2 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp ground black pepper
1/8 tsp cayenne pepper, or 1 tsp harissa
1/2 tsp turmeric
Pinch of saffron, crushed slightly
2 Tbsp olive oil
10 boneless, skiness chicken thighs, trimmed, cut into large chunks
1 large onion, finely chopped
1/2 cup chicken stock
4 Tbsp chopped fresh flat-leaf parsley, plus extra whole leaves for garnish
Kosher salt, to taste
1 whole preserved lemon, or equivalent chunks
18 or more pitted cracked green or kalamata olives, cut in half
1-2 Tbsp lemon juice
Combine garlic and spices, plus 1 tsp olive oil, in a large dish. Add chicken, massage all over with the spice paste, and marinate in a ziploc bag, in the refrigerator for 2-3 hours or overnight.
Place remaining oil and onion in the base of a tagine or Dutch oven, and cook over lowest heat until translucent, 3-4 minutes. Add chicken to the pot along with marinade in the bag, plus the stock, parsley and a little bit of salt. Cover, and cook for 10 minutes.
Meanwhile, remove the pith and pulp from the preserved lemon, and rinse the peel. Julienne into thin strips. Place olives in a saucepan with enough water to cover; bring to a boil, then drain. Repeat at least once more, to remove bitterness from the olives.
Add lemon strips and olives to the chicken, cover, and simmer for 30 minutes more, or until the chicken is cooked through. Add lemon juice and adjust seasoning to taste with salt and pepper. Garnish with fresh parsley leaves. Serve with couscous.
3 cloves garlic, crushed
1/2 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp ground black pepper
1/8 tsp cayenne pepper, or 1 tsp harissa
1/2 tsp turmeric
Pinch of saffron, crushed slightly
2 Tbsp olive oil
10 boneless, skiness chicken thighs, trimmed, cut into large chunks
1 large onion, finely chopped
1/2 cup chicken stock
4 Tbsp chopped fresh flat-leaf parsley, plus extra whole leaves for garnish
Kosher salt, to taste
1 whole preserved lemon, or equivalent chunks
18 or more pitted cracked green or kalamata olives, cut in half
1-2 Tbsp lemon juice
Combine garlic and spices, plus 1 tsp olive oil, in a large dish. Add chicken, massage all over with the spice paste, and marinate in a ziploc bag, in the refrigerator for 2-3 hours or overnight.
Place remaining oil and onion in the base of a tagine or Dutch oven, and cook over lowest heat until translucent, 3-4 minutes. Add chicken to the pot along with marinade in the bag, plus the stock, parsley and a little bit of salt. Cover, and cook for 10 minutes.
Meanwhile, remove the pith and pulp from the preserved lemon, and rinse the peel. Julienne into thin strips. Place olives in a saucepan with enough water to cover; bring to a boil, then drain. Repeat at least once more, to remove bitterness from the olives.
Add lemon strips and olives to the chicken, cover, and simmer for 30 minutes more, or until the chicken is cooked through. Add lemon juice and adjust seasoning to taste with salt and pepper. Garnish with fresh parsley leaves. Serve with couscous.