Photo and Styling: Colleen Duffley
Prep Time
10 Mins
Cook Time
45 Mins
Yield
Makes 3 to 4 servings

How to Make It

Step 1

Combine first 3 ingredients. Sprinkle evenly on chicken; cover and chill until ready to cook.

Step 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.

Step 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.

Step 4

Stir in olives and Preserved Lemons; cook 5 minutes or until heated. Serve with hot cooked couscous, if desired.

Ratings & Reviews

sherryskitchen's Review

sherryskitchen
March 20, 2010
Excellent flavors. I used chicken breasts (bone-in and skin-on) and I used closer to 5-6 wedges of preserved lemon for intense citrus flavor. Will definitely make this again.