Djaj Mqualli (Chicken, Olive, and Lemon Tagine)

By polloazul

Ingredients

• 3 tbsp. olive oil
• 6 whole chicken legs
• Kosher salt and freshly ground black pepper, to taste
• 2 large yellow onions, sliced
• 2 tbsp. ground coriander
• 2 tsp. ground white pepper
• 2 tsp. ground ginger
• 1 tsp. ground turmeric
• 1/2 tsp. crushed saffron threads
• 1 1/2 cups chicken stock
• 6 oz. green olives, cracked
• 2 tbsp. unsalted butter
• 1 tbsp. finely chopped parsley
• 2 tsp. finely chopped cilantro
• 2 jarred preserved lemons, cut into slices

Preparation

Step 1

Heat oven to 350°. Heat oil in an 8–qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning, until browned, 12 to 15 minutes. Transfer chicken to a plate. Add onions to pot; cook until golden, 10 to 12 minutes. Add spices; cook for 2 minutes. Return chicken to pot with stock; boil. Bake chicken, covered, until tender, 35 to 40 minutes. Stir in olives, butter, parsley, cilantro, and lemons into pot, and cook for 6 minutes. Serve with rice or flatbread.