Chicken Tagine

Ingredients

• 0.5 teaspoon saffron threads – crumbled
• 2 tablespoons hot water
• 3 pounds chicken thighs and drumsticks – bone-in, skin-on
• 2 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 2 teaspoons ground ginger
• 1 teaspoon ground turmeric
• 4 cloves garlic – minced
• 3 tablespoons extra-virgin olive oil
• 2 medium yellow onion – finely chopped
• 1 cup water
• 1 teaspoon smen
• 1 whole preserved lemon – rind only, pulp removed, rinsed and thinly sliced
• 1 cup green olives – pitted
• 0.5 cup cilantro leaves – chopped
• 0.25 cup flat-leaf parsley – chopped

Instructions

1. Crumble the saffron threads into the hot water and let steep 10 minutes.
2. In a bowl, combine the chicken thighs and drumsticks with the kosher salt, black pepper, ground ginger, ground turmeric, and the garlic; rub to coat well and let stand 30 minutes at room temperature.
3. Warm the extra-virgin olive oil in a tagine or heavy pot over medium heat; add the yellow onion and cook, stirring, until translucent and lightly golden, 8–10 minutes.
4. Add the marinated pieces and any juices to the pot; cook over medium heat, turning once, until lightly colored on both sides, 6–8 minutes total.
5. Stir in the water, the saffron infusion, and the smen; bring to a gentle simmer, then cover, reduce heat to low, and cook until the pieces are very tender, 35–45 minutes, turning once halfway.
6. Uncover; add the preserved lemon and the green olives, and simmer until the sauce reduces to a glossy consistency that coats the pieces, 10–12 minutes.
7. Stir in the cilantro leaves and the flat-leaf parsley; remove from the heat and rest 5 minutes.
8. Serve hot.