Moroccan Chicken Tagine with Olives and Preserved Lemons

By exdircomp

Ingredients

• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1 pinch saffron
• salt and pepper to taste
• 1 whole chicken (cut into 8 pieces, or chicken thighs or breasts)
• 1 tablespoon oil
• 1 onion (sliced)
• 2 cloves garlic (chopped)
• 1 teaspoon ginger (grated)
• 1/2 cup water (or chicken stock)
• 1 preserved lemon (pith removed, and peel rinsed and sliced)
• 1 cup olives
• 1 tablespoon harissa
• 1 tablespoon honey
• 1/4 cup parsley (chopped)
• 1/4 cup cilantro (chopped)

Preparation

Step 1

1. Mix the paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper and rub it into the chicken.
2. Heat the oil in a large pan.
3. Add the chicken and brown on all sides and set aside.
4. Add the onion, and saute for 3 minutes.
5. Add the garlic and ginger and saute until fragrant, about a minute.
6. Add the water and chicken, cover and simmer for 15 minutes.
7. Add the preserved lemon, olives, harissa and honey and simmer, covered, for 25 minutes.
8. Remove from heat and mix in the parsley and cilantro.