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Ingredients:
- 5 cloves garlic, finely chopped
- ¼ teaspoon saffron threads
- ½ teaspoon ground ginger
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- Salt and freshly ground black pepper
- 1 chicken, cut in 8 to 10 pieces
- 2 tablespoons extra virgin olive oil
- 3 medium onions, sliced thin
- 1 cinnamon stick
- 8 calamata olives, pitted and halved
- 8 cracked green olives, pitted and halved
- 1 large or 3 small preserved lemons
- 1 cup chicken stock
- Juice of ½ lemon
- 1 tablespoon chopped flat-leaf parsley
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Method:
- Prepare the marinade by mixing the garlic, saffron, ginger, paprika, cumin and turmeric together. Add 1/2 teaspoon salt and freshly ground pepper to taste.
- Rub chicken with the mixture, cover, refrigerate and marinate for 3 to 4 hours.
- Heat the oil in a tagine or casserole pot. Add the chicken, and brown on all sides. Remove to a platter.
- Add onions to the tagine, and cook over medium-low heat about 15 minutes, until lightly browned. Add the cinnamon stick.
- Put chicken on onions. Scatter with olives. Quarter the preserved lemons, remove pulp and cut skin in strips. Scatter over chicken.
- Mix stock and lemon juice and pour over the chicken.
- Cover tagine or casserole pot. Place over low heat, and cook about 30-40 minutes, until chicken is cooked through. Scatter parsley on top, and serve.
