Chicken Tagine

Method

1. Heat olive oil in a tagine or heavy-bottomed pot over medium heat. Sauté onions and garlic until soft.
2. Add chicken thighs and brown on all sides.
3. Stir in ground ginger, cinnamon, paprika, turmeric, cumin, saffron with water, salt, and pepper.
4. Add preserved lemon slices and green olives. Reduce heat to low, cover, and simmer for 45–60 minutes until chicken is tender.
5. Garnish with chopped cilantro and parsley before serving. Serve with couscous or crusty bread.