Chicken Tagine

Ingredients

• 2 teaspoons ground ginger
• 1 teaspoon turmeric
• 1 teaspoon ground cinnamon
• 1 chicken, cut into 8 pieces
• 1/4 cup olive oil, divided
• 2 onions, halved and sliced
• 4 garlic cloves, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 fresh parsley sprigs
• 2 fresh cilantro sprigs
• Pinch of saffron threads
• 1/2 cup pitted Moroccan purple or kalamata olives
• 2 to 4 wedges Preserved Lemons, cut into thin strips

Preparation

1. 1. Combine first 3 ingredients. Sprinkle evenly on chicken; cover and chill until ready to cook.
2. 2. Heat 2 tablespoons olive oil in a large tagine or Dutch oven over medium-high heat. Brown chicken, in 2 batches, adding more oil if necessary. Return all chicken pieces to tagine, and top with onion and next 5 ingredients.
3. 3. Combine saffron and 3/4 cup water; pour over chicken. Bring to a boil. Reduce heat, cover, and simmer 30 minutes or until chicken is done, stirring halfway through cooking time.
4. 4. Stir in olives and Preserved Lemons; cook 5 minutes or until heated. Serve with hot cooked couscous, if desired.