Traditional Moroccan Chicken Tagine with Olives and Preserved Lemon
1. Combine ginger, pepper, turmeric, ras el hanut, garlic, parsley/cilantro mixture, preserved lemon pulp, lemon juice, and splash of water in a medium-sized mixing bowl.
2. Place chicken into mixture and coat well.
3. Spread the diced onions evenly onto the bottom of the tagine, covering the entire surface (this will prevent your chicken from sticking to the pot).
4. Lay the chicken in the dish so that the pieces rest flat on top of onions. Avoid putting any pieces of the chicken on top of one another.
5. Pour the remaining spice mixture from the bowl over the chicken.
6. Place the lid on the tagine or pot and place on low heat on the stovetop. Tagines take approximately 1 hour to cook, but you have a few more steps along the way!
NOTE: Tagines are traditionally cooked over an open fire, so you may need to use a heat diffuser to prevent your tagine dish from cracking when you use it on a stovetop. You can pick up an inexpensive diffuser from Amazon.
7. Cook until onions begin to brown, and then pour oils over dish. Add saffron by rubbing it between your palms over the dish.
8. Allow to cook for another 10 minutes before pouring water in tagine up to lid line (roughly 1/2” if not using a tagine dish)