Tagine of Chicken

By jkenb

Ingredients

• 4 Teaspoons ground ginger
• 2 teaspoons ground Turmeric
• 2 Teaspoons ground cinnamon
• 10 bonless/skinless chicken thighs
• 1/2 ½ cup olive oil
• 2 medium onions, sliced
• 1 large garlic clove, peeled and chopped
• 1/2 ½ teaspoon salt
• 1/4 ¼ teaspoon pepper
• 2 large fresh parsley sprigs
• 2 large fresh cilantro sprigs
• 1/4 ¼ teaspoon lightly crumbled saffron threads
• 2 whole preserved lemons
• 1 cup olives, purple or green, pitted
• Moroccan flatbread

Preparation

Step 1

Combine the spices in a large bowl. Coat chicken pieces with the mixture and let sit 15 minutes

Heat 2 tablespoons oil in a large tangine or a large dutch oven. Lightly brown the chicken pieces in batches. Return chicken to the pot and add onions and garlic on top. Season with salt and pepper.

Tie sprigs of parsley and cilantro together with kitchen twine. Add them with the saffron to the pot. Add 1 ½ cups water, and bring to a boil. Cover, lower heat to a simmer, and cook 45 minutes. Check often to make sure water has not evaporated.

Meanwhile, halve the preserved lemons, and remove the pulp. Slice skins and pulp into strips. Discard seeds. Add pulp to the sauce along with olives, and sprinkle skins on top. Simmer for another 15 minutes, or until chicken is cooked through. Remove bouquet garni. Serve with Moroccan flatbread.