Moroccan Chicken Tagine with Preserved Lemons and Olives

Ingredients:

• 4 chicken thighs or drumsticks
• 2 preserved lemons, quartered
• 1 cup green or purple olives
• 2 medium onions, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup chicken broth or water

Steps:

1. Heat olive oil in a tagine or a heavy-bottomed pot over medium heat.
2. Add the chopped onions and garlic. Sauté until softened and fragrant.
3. In a small bowl, mix the ground ginger, turmeric, paprika, cinnamon, salt, and pepper. Rub this spice mixture onto the chicken pieces.
4. Place the chicken in the tagine, skin-side down, and brown for 3-4 minutes on each side.
5. Add the preserved lemons, olives, and chicken broth to the tagine.
6. Cover the tagine and reduce the heat to low. Let it simmer for 45-60 minutes, occasionally basting the chicken with the sauce.
7. Sprinkle the fresh cilantro and parsley over the chicken before serving.
8. Serve hot with warm bread or fluffy couscous.