Chicken Tagine with Preserved Lemons
- 2 Al'Fez Preserved Lemons, thinly sliced into rounds
- 2 large white onions, chopped
- 4 tablespoons fresh lemon juice
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 2 large garlic cloves, crushed
- salt (to taste)
- 6 chicken thighs (or preferred cut of meat)
- 1/2 cup chicken broth
- 1 1/2 cups (250 g) pitted green olives
- 1/2 cup (20 g) coarsely chopped fresh flat-leaf parsley, plus more for garnish
- In a food processor, combine the onions, the 1/2 cup cilantro, 1/2 cup parsley and 2 tablespoons of the lemon juice. Add the cumin, ginger and turmeric.
- Season with 1 tsp salt and process to a pulpy puree. Transfer to a large resealable plastic bag. Add the garlic and 3 tablespoons of the oil.
- Add the chicken pieces, seal the bag and massage to coat the chicken with the mixture. Refrigerate for at least 8 hours or up to 24 hours.
- In a large pot, warm 1 tablespoon of the oil over medium-high heat. Add the lemon slices and sear until browned, 3 to 5 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons of oil to the pot. Remove the chicken pieces from the marinade, shaking off the excess and reserving the marinade.
- Working in batches, sear the chicken pieces, skin side down, until golden brown, 5 to 6 minutes. Transfer to another plate.
- Pour the broth into the pot, stirring to scrape up any browned bits from the pot bottom. Stir in the reserved marinade and add the chicken and any juices.
- Bring to a boil, cover, reduce the heat to medium-low and simmer until the chicken is opaque throughout, about 40 minutes.
- Simmer the olives in a saucepan of boiling water for 5 minutes. Add the olives, the reserved lemon and the remaining 2 tablespoons of lemon juice to the pot.
- Cover and simmer until the chicken is falling-off-the-bone tender, 10 to 15 minutes. Garnish the stew with chopped cilantro and parsley and serve.