Moroccan Chicken Tagine

Ingredients

• 3 lbs bone-in chicken thighs and drumsticks
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/4 tsp saffron threads, crumbled
• 1 1/2 cups chicken broth
• 2 preserved lemons, pulp discarded, rind thinly sliced
• 1 cup green Castelvetrano olives, pitted
• 3 tbsp honey
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

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