Moroccan chicken tagine is known for its bright, fragrant sauce and the balance of rich, mellow onions with subtle notes of preserved lemon and briny olive
Nutrition: per serving
Mix together the marinade ingredients with ½ tsp of salt in a large bowl. Add the chicken and use your hands or a spatula to coat them thoroughly. Cover and refrigerate for at least 2 hrs or overnight.
In a large pot or pan heat the oil over a medium-low heat. Add the onions, cover and cook for 10 mins until they start to soften.
Add the coriander, garlic, turmeric, ginger, ½ tsp of salt, ¼ tsp of ground black pepper and the saffron (if using), and cook uncovered, stirring occasionally, for 5 mins. Add the chicken, pour in the stock and bring to a boil. Cover the pan, reduce the heat to low and simmer gently for 45 mins-1 hr until the chicken is fully cooked.
Use tongs to carefully remove the chicken to a plate and cover. Stir the lemons and olives into the sauce, and cook uncovered over a medium-low heat, stirring occasionally, for 30-45 mins until the liquid has evaporated and the oil separates from the onions. Taste and adjust the seasoning if needed.
Return the chicken to the pan and warm through in the sauce for 5 mins. Serve with crusty bread or couscous.
