Chicken slowly stewed with onions, ginger and saffron, finished with briny green olives and preserved lemon — a Friday-lunch staple across Morocco, traditionally cooked in a clay tagine pot.
Marinate the chicken
Rub the chicken with the grated onion, half the garlic, half the ginger, saffron, turmeric, cumin, salt and pepper, and let it sit.
Brown the chicken
Heat the olive oil in a heavy pot and brown the chicken pieces on both sides.
Add the aromatics
Add the sliced onion, remaining garlic and ginger, and cook until the onion softens.
Simmer the tagine
Pour in the water, cover, and simmer gently until the chicken is tender.
Add olives and preserved lemon
Stir in the olives and preserved lemon rind and simmer uncovered to thicken the sauce.
10 minRest and garnish
Taste for salt, scatter over the chopped cilantro, and serve straight from the pot with bread.
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