Moroccan Chicken Tagine

Instructions

1. 1

   Season chicken pieces generously with salt and pepper on all sides. Heat olive oil in a tagine or large Dutch oven over medium-high heat until shimmering.

2. 2

   Working in batches to avoid crowding, brown chicken pieces on all sides until golden, about 4-5 minutes per side. Transfer browned chicken to a plate and set aside.

3. 3

   Reduce heat to medium and add sliced onions to the pot. Cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Add garlic and cook for 1 minute until fragrant.

4. 4

   Add cumin, ginger, turmeric, cinnamon, coriander, and saffron to the onions. Stir constantly for 1 minute to toast the spices and coat the onions evenly.

5. 5

   Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add half of the preserved lemon rinds and stir to combine.

6. 6

   Nestle the browned chicken pieces into the sauce, skin side up. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes.

7. 7

   Add olives and remaining preserved lemon rinds. Drizzle honey over the chicken. Cover and continue cooking for an additional 15-20 minutes until chicken is cooked through and tender.

8. 8

   Remove from heat and let rest for 5 minutes. Garnish generously with fresh cilantro and parsley before serving.