Chicken Tagine with Preserved Lemon and Olives
- 1/4 cup plus 2 tablespoons olive oil
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon saffron threads or powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- One 4-pound chicken, cut into 8 pieces
- Kosher salt and freshly ground black pepper
- 2 onions, thinly sliced
- 1 clove garlic, minced
- 1 1/2 cups chicken stock
- 1/2 cup green olives, pitted
- 1 preserved lemon peel, sliced
- 2 tablespoons fresh cilantro, minced
- 2 tablespoons fresh flat-leaf parsley, minced
- Juice of 1/2 lemon
- Couscous, for serving, optional
In a large bowl, combine 1/4 cup olive oil, the coriander, cumin, paprika, cinnamon, saffron, cloves, ginger and red pepper flakes. Sprinkle the chicken with salt and pepper and place in the marinade. Stir until the marinade covers each piece. Refrigerate for 2 hours and up to overnight.
Remove the chicken from the marinade and pat dry; reserve the marinade. Heat the remaining 2 tablespoons olive oil in a tagine or a large Dutch oven. Place the chicken skin-side down in the pot and brown for 4 to 5 minutes. Turn and brown an additional 3 to 4 minutes. Remove the chicken and reserve on a plate.
Add the onions and garlic to the same pot and saute until tender, about 5 minutes. Add the chicken stock, green olives, lemon peel, 1/4 teaspoon black pepper and the reserved chicken and marinade. Bring to a low boil and reduce the heat to a simmer. Cover and cook 45 minutes.
Stir in the cilantro, parsley and lemon juice. Serve with couscous if desired.