Tagine of Chicken, Preserved Lemon, and Olives

3 garlic cloves, minced

olive oil (or any cooking oil) for pan-frying chicken and mixing marinade

3 lbs chicken, cut into serving sized pieces

2 onion, finely chopped

2 cups chicken broth or chicken stock (or water)

1 cup green olives

2 preserved lemons, cut into slices (see below)

salt (to taste)

Spices

¼ tsp black pepper

¼ tsp ground ginger

pinch of saffron

1 tsp cumin (optional)

1 tsp turmeric (optional)

1 stick of cinnamon or a few pinches of ground cinnamon (optional)

1 tsp coriander (optional)

Mix the garlic, some black pepper, and a spoonful of oil. Rub the chicken with the mixture and set aside for a few hours or overnight.

Heat the oil in a large dutch oven (or tagine cooking pot, if you have one). Fry the chicken until all sides begin to brown. Add spices. (The black pepper, ginger, and saffron are most typical. If you have no saffron, consider one or two of the optional spices, which can be added according to you liking.) Add onions. Stir-fry over high heat for a few minutes.

Add chicken broth, stock, or water. Bring to broil. Reduce heat. Cover, but leave a crack for steam to escape. Simmer over low heat for thirty minutes or more.

Add olives and preserved lemons. Add salt and adjust seasoning. Continue to simmer. Remove chicken and set aside. If necessary, bring sauce to boil, stirring continuously, until thickened.

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Tagine of Chicken, Preserved Lemon, and Olives