Chicken tagine with preserved lemons

moroccan

The one that gets made the most. Chicken, preserved lemons, olives. The tagine pot does the work — low heat, patience, steam trapped under the cone.

The preserved lemons are from the jar on the counter. Three months in salt, soft and intense. The olives are the purple ones, slightly bitter.

The sauce at the bottom is the best part. Bread goes in.

Chicken tagine with preserved lemons

1 whole chicken, cut up chicken pieces, skin on2 preserved lemons, quartereda handful olives2 onion, grated3 cloves garlica bunch coriandera bunch parsley1 tsp ground ginger½ tsp turmerica pinch saffronolive oilsalt and pepper

Marinate chicken in ginger, turmeric, saffron, garlic, olive oil. At least an hour. Grated onion and herbs in the bottom of the tagine, chicken on top, a glass of water. Cover, low heat, about an hour. Preserved lemons and olives in the last fifteen minutes.

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Notes from the house