You are here: Home » Recipes » Chicken Tagine with Preserved Lemons and Olives Chicken Tagine with Preserved Lemons and Olives Recipe by Our Cookbook Collection Yield 4 servings This Moroccan dish is delicious served over couscous. PrintEmail This colorful Moroccan stew offers deep spices, but stays light and bright with tart citrus, briny green olives, and fresh cilantro. Ingredients 1/4 teaspoon saffron threads2 large yellow onions, chopped1/2 cup coarsely chopped fresh cilantro, plus more for garnish1/2 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish4 tablespoons fresh lemon juice1 teaspoon ground cumin1/2 teaspoon ground ginger1/2 teaspoon ground turmeric salt2 cloves garlic, crushed6 tablespoons olive oil6 skin-on, bone-in chicken thighs2 preserved lemons, thinly sliced1/2 cup chicken broth1 1/2 cups cracked green olives Instructions In a small bowl, soak the saffron in 2 Tbsp of warm water for 10 minutes. In a food processor, combine the onions, the 1 ⁄ 2 cup cilantro, 1 ⁄ 2 cup parsley, and 2 Tbsp of the lemon juice. Add the cumin, ginger, turmeric, and the saffron and its soaking liquid. Season with 1 tsp salt and process to a pulpy purée. Transfer to a large resealable plastic bag. Add the garlic and 3 Tbsp of the oil. Add the chicken pieces, seal the bag, and massage to coat the chicken with the mixture. Refrigerate for at least 8 hours or up to 24 hours. In a large, heavy pot, warm 1 Tbsp of the oil over medium-high heat. Add the lemon slices and sear until browned, 3–5 minutes. Transfer to a plate. Add the remaining 2 Tbsp oil to the pot. Remove the chicken pieces from the marinade, shaking off the excess and reserving the marinade. Working in batches, sear the chicken pieces, skin side down, until golden brown, 5–6 minutes. Transfer to another plate. Pour the broth into the pot, stirring to scrape up any browned bits from the pot bottom. Stir in the reserved marinade and add the chicken and any juices. Bring to a boil, cover, reduce the heat to medium-low, and simmer until the chicken is opaque throughout, about 40 minutes. Simmer the olives in a saucepan of boiling water for 5 minutes. Add the olives, the reserved lemon, and the remaining 2 tablespoons of lemon juice to the pot. Cover and simmer until the chicken is falling-off-the-bone tender, 10-15 minutes. Garnish the stew with chopped cilantro and parsley and serve. Recipe reprinted with permission from Kate McMillan’s One Pot of the Day (Weldon Owen, December 2012).