A flavorful Moroccan-inspired chicken dish with preserved lemons and green olives, perfect for a hearty meal.
Arrange the chicken thighs in a single layer in the tagine or Dutch oven.
Ensure the chicken is evenly spread for uniform cooking.
Sprinkle the onion, cilantro, parsley, garlic, cumin, ginger, paprika, black pepper, and saffron over the chicken.
Mix the spices beforehand for even distribution.
Pour the water into the pot and cover.
Use warm water to speed up the cooking process.
Bring to a boil over medium heat, then reduce to a simmer and cook for 30 minutes.
Check occasionally to ensure the liquid doesn't evaporate completely.
Add the olives and preserved lemon to the pot and cook for an additional 20 minutes.
Stir gently to avoid breaking the chicken pieces.
Season with salt and additional black pepper to taste.
Taste the sauce before adding salt, as the olives may already be salty.
Serve the tagine hot with your choice of side, such as couscous or bread.
Garnish with extra parsley for a fresh touch.
