Chicken with Preserved Lemons & Green Olives

Name: Chicken with Preserved Lemons & Green Olives
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 piece Yellow Onion (1 onion, thinly sliced); 1 clove Garlic (1 to 2 cloves garlic, minced — up to 2); 1 tbsp Ras El Hanout (1 tablespoon ras-el-hanout); 3 tbsp Olive Oil (3 tablespoons olive oil); ¼ cup Water (1/4 to 1/2 cup water — up to 0.5); 1 tsp Preserved Lemons (1 to 2 teaspoons preserved lemon purée — up to 2); 0 pieces Green Olive (handful of green olives (I like them with the pits, but buy what you like)); 0 pieces Golden Raisins (handful of raisins, preferably golden); 0 pieces Parsley (handful of chopped parsley, or more or less to taste); 4 pieces Chicken Thigh (4 pieces bone-in, skin-on dark meat chicken); 0 pieces Pita Bread (pita, naan or some sort of flatbread or couscous or rice for serving)

Chicken with Preserved Lemons & Green Olives (Middle Eastern)

40 minMiddle Eastern

Servings2

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Dairy Free
Egg Free

Steps

1Place all of the ingredients (using the 1/4 cup of water to start) in the base of the tagine. Cover it and set it over medium to medium-high heat.
2After 10 to 15 minutes, remove the lid (using a towel or pot holder) and give everything a stir. The liquid should be gently bubbling. If the moisture level is looking low, add another 1/4 cup water.
3Return the lid and continue cooking for another 15 minutes, adjusting the heat as necessary to keep the liquid bubbling. Check again and dip a spoon into the sauce to taste. If it needs salt, add a pinch or add another spoonful of preserved lemon purée. Continue cooking until the meat is pulling from the bone. The liquid should be bubbling vigorously at this point. Serve with warm bread or couscous or rice.