Chicken tagine with preserved lemon and olives

• 2 u Onion (grated or finely chopped)
• 3 cloves Garlic (chopped)
• Salt (to taste)
• 0.5 teaspoons Black pepper (ground)
• 1 handful Coriander (chopped)
• 4 tablespoons Extra Virgin Olive Oil
• 1 handful Parsley (chopped)
• 1 pinch Saffron
  Swaps (1)
• 1.2 kg Chicken Thighs (bone-in, skinless)
  Swaps (1)
• 1 teaspoon Turmeric
• 1 teaspoon Ground Ginger
• 120 g Green Olives (ideally purple-tinged or picholine)
• 250 ml Water
• 1 u Preserved lemon (rind only, in strips)

Instructions

1. 1

   Mix the chicken with the garlic, ginger, turmeric, pepper, crumbled saffron, half the coriander and parsley, the oil and a little salt. Leave to marinate.

   30 min

2. 2

   Spread the onion over the base of a heavy casserole or tagine, lay the chicken and its marinade on top and brown lightly over medium heat, turning.

   8 min

3. 3

   Add the water, cover and simmer gently, turning the pieces now and then, until the chicken is very tender and the onion has melted into a sauce.

   45 min

4. 4

   Add the preserved lemon rind and olives and cook uncovered until the sauce thickens.

   10 min

5. 5

   Taste for salt (the lemon and olives are already salty), scatter over the rest of the herbs and serve in the pot.