Name: Chicken with Preserved Lemon and Olives
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Moroccan
Ingredients: 1.5 kg chicken thighs or drumsticks, skin on, bone in; 2 tbsp olive oil; 1 onion, thinly sliced; 3 cloves garlic, minced; 1 tsp ground ginger; 0.5 tsp turmeric; 0.25 tsp saffron threads, crushed (optional); 0.5 preserved lemon, rind only, rinsed and chopped; 0.75 cup green olives, pitted; 1.5 cups chicken broth; 0.25 cup fresh cilantro, chopped; 0.25 cup fresh parsley, chopped; salt, to taste; black pepper, to taste

Instructions

1. Season chicken pieces generously with salt and pepper. Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Brown chicken pieces on all sides, then remove and set aside. 2. Add sliced onion to the pot and cook until softened, about 5-7 minutes. Add garlic, ginger, turmeric, and saffron (if using), and cook for 1 minute until fragrant. 3. Return chicken to the pot. Add preserved lemon, green olives, and chicken broth. Bring to a simmer. 4. Reduce heat to low, cover, and cook for 30-35 minutes, or until chicken is cooked through and tender. Stir in fresh cilantro and parsley during the last 5 minutes. 5. Serve hot with couscous or crusty bread.