Chicken Tagine with Preserved Lemons

In a bowl, combine 30 ml olive oil, 30 ml lemon juice, half of the chopped cilantro and parsley, garlic, ginger, turmeric, cumin, saffron, black pepper, and salt to taste. Coat the chicken thighs with the marinade and set aside for 15 minutes.

Place a tagine or heavy pot over medium heat, add the remaining olive oil, and add the chicken along with the marinade. Add the onion and 100 ml water, cover with a lid, and simmer for 20 minutes.

Turn the chicken pieces over, pour in the remaining water, reduce the heat to low, and simmer covered for another 25–30 minutes, until the meat is tender.

Rinse the green olives to remove excess brine. Cut the preserved lemons, remove the flesh, and slice the peel into strips; add the olives and lemon peel to the tagine and cook uncovered for 10 minutes to let the sauce thicken slightly.

Taste the sauce and add salt if needed. Sprinkle the dish with the remaining cilantro and parsley, cover, and let rest for 5 minutes.

Serve the tagine hot with its rich sauce, olives, and pieces of preserved lemon.