Chicken Tagine with Olives and Preserved Lemons

1. Marinate the Chicken

In a large bowl, combine finely chopped garlic, saffron threads, ground ginger, sweet paprika, ground cumin, and turmeric. Season with salt and freshly ground black pepper. Coat the chicken pieces thoroughly with the spice mixture. Cover and refrigerate for 3 to 4 hours to marinate.

2. Brown the Chicken

Heat extra virgin olive oil in a skillet over medium heat. Sear the marinated chicken pieces until golden-brown on all sides. Remove the chicken and set aside.

3. Cook the Onions

In the same skillet, cook the sliced onions until soft and transparent, about 15 minutes.

4. Assemble the Tagine

Return the browned chicken to the skillet or tagine with the onions. Add the cinnamon stick, calamata and cracked green olives, and preserved lemons. Pour in the chicken stock and squeeze in the juice of half a lemon.

5. Cook the Chicken

Cover the skillet or tagine and simmer the chicken for about 30 minutes, or until cooked through and the flavors have melded.

6. Garnish and Serve

Sprinkle the dish with chopped flat-leaf parsley before serving.