A delightful Moroccan-inspired chicken tagine featuring preserved lemons and aromatic spices.
Heat the olive oil in the tagine pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the spices.
Add the chopped onions and minced garlic, cooking until softened.
Stir frequently to prevent sticking.
Place the chicken thighs into the pot and brown on all sides.
This step locks in the juices and enhances flavor.
Stir in the ras el hanout, saffron, and tomato paste, mixing well.
Allow the spices to bloom in the oil for a richer taste.
Add the chopped tomatoes, chickpeas, and honey, stirring to combine.
Ensure everything is evenly mixed for consistent cooking.
Cover the tagine and simmer on low heat for 1.5 hours.
Check occasionally to ensure the liquid level is sufficient.
Add the preserved lemons and adjust seasoning with salt and pepper.
Rinse preserved lemons to reduce their saltiness if needed.
Garnish with fresh coriander before serving.
Serve directly from the tagine for an authentic presentation.
