Tagine

Method

Heat olive oil in a large tagine or heavy-bottomed casserole over medium-high heat and brown the chicken thighs on both sides, then remove and set aside. In the same pot, soften the onions and garlic, then stir in the spices and saffron, cooking gently for two minutes until fragrant. Return the chicken to the pot and add the stock, preserved lemons, and olives, then cover and simmer gently for forty to forty-five minutes until the chicken is tender and cooked through. Stir in the fresh coriander and parsley, then taste and adjust seasoning with salt and pepper. Serve hot from the tagine, spooning the sauce and vegetables over couscous or with flatbread for scooping.