8-10 chicken thighs 1 tablespoon olive oil 2 preserved lemons, cut into strips 6 oz cracked green olives 1-2 teaspoons dried thyme or oregano
Marinade 1 onion, grated 3 garlic cloves, crushed
1 1-inch piece of fresh ginger, peeled and grated 1 small bunch of cilantro, finely chopped pinch of saffron threads (optional) freshly squeezed juice of one lemon 1 teaspoon coarse sea salt 3-4 tablespoons olive oil salt and freshly ground pepper
1. Mix all ingredients for marinade, add chicken to coat, cover and chill the marinated chicken for one to two hours. 2. Heat olive oil and brown the chicken in the tagine, adding the marinade and enough water to cover. Boil and reduce heat; simmer for 45 minutes. 3. Add the preserved lemon, olives, thyme or oregano, and salt and pepper; simmer for 15-20 minutes or until done. Serve in the tagine accompanied by couscous or rice.
Recipe adapted from Tagine: Spicy Stews from Morocco by Ghillie Basan.
