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Start by preparing saffron water by soaking saffron threads in warm water for about 10 minutes, which will enhance the flavor and allow you to store the water for future use. Quarter the preserved lemon, separating the pulp from the skin. Finely chop the pulp and set aside the skin for later. Next, finely chop the parsley and cilantro, and grate the garlic cloves to have all the ingredients ready.
To make the charmoula marinade, combine the chopped parsley, cilantro, preserved lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron water, and olive oil in a large bowl. Mix everything well. Add the chicken pieces to the marinade, massaging the mixture into the meat. Use any chicken parts you prefer, such as thighs or a whole cut-up chicken. Cover the bowl and refrigerate for at least one hour or, for better flavor, let it marinate overnight.
Peel and grate the onions, and finely chop any leftover bits. Drizzle olive oil over the bottom of the tagine, then spread the onions evenly across the base. Sprinkle a small pinch of salt and ground turmeric over the onions. Place the marinated chicken on top of the onion bed, making sure to pour any leftover charmoula from the marinade over the chicken.
When using a traditional tagine over the stove, place a heat diffuser underneath to prevent the bottom from cracking or burning. Set the diffuser over low-medium heat, then place the tagine on top, covering it. Cook for 15-20 minutes, allowing the chicken and onions to release their juices and start simmering. Reduce the heat to low and continue cooking, covered, until the chicken is tender, which may take around an hour or longer depending on the chicken parts. Once the chicken is cooked, add fresh lemon juice and green olives to the sauce. Top the chicken with the preserved lemon skins, and taste the sauce to check if more salt is needed. Leave the tagine uncovered for another 15 minutes to let the liquids evaporate and the sauce thicken. Serve hot with crusty bread.
Ingredients
Directions
Start by preparing saffron water by soaking saffron threads in warm water for about 10 minutes, which will enhance the flavor and allow you to store the water for future use. Quarter the preserved lemon, separating the pulp from the skin. Finely chop the pulp and set aside the skin for later. Next, finely chop the parsley and cilantro, and grate the garlic cloves to have all the ingredients ready.
To make the charmoula marinade, combine the chopped parsley, cilantro, preserved lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron water, and olive oil in a large bowl. Mix everything well. Add the chicken pieces to the marinade, massaging the mixture into the meat. Use any chicken parts you prefer, such as thighs or a whole cut-up chicken. Cover the bowl and refrigerate for at least one hour or, for better flavor, let it marinate overnight.
Peel and grate the onions, and finely chop any leftover bits. Drizzle olive oil over the bottom of the tagine, then spread the onions evenly across the base. Sprinkle a small pinch of salt and ground turmeric over the onions. Place the marinated chicken on top of the onion bed, making sure to pour any leftover charmoula from the marinade over the chicken.
When using a traditional tagine over the stove, place a heat diffuser underneath to prevent the bottom from cracking or burning. Set the diffuser over low-medium heat, then place the tagine on top, covering it. Cook for 15-20 minutes, allowing the chicken and onions to release their juices and start simmering. Reduce the heat to low and continue cooking, covered, until the chicken is tender, which may take around an hour or longer depending on the chicken parts. Once the chicken is cooked, add fresh lemon juice and green olives to the sauce. Top the chicken with the preserved lemon skins, and taste the sauce to check if more salt is needed. Leave the tagine uncovered for another 15 minutes to let the liquids evaporate and the sauce thicken. Serve hot with crusty bread.
