Chicken Tagine With Lemon Confit

1. 1

   In a shallow plate, marinate the chicken for 3 hours with the garlic, ginger, cinnamon, turmeric, a pinch of saffron, half of the fresh coriander, and olive oil.

2. 2

   In a tagine or in a pan, fry the onion in a little bit of olive oil. Add the chicken and let brown on all sides. Add the marinade and enough water to cover halfway. Bring to the boil, then cover, and simmer for 45 minutes, turning the meat over occasionally.

3. 3

   Add preserved lemons cut into strips, olives, salt, and pepper. Continue cooking for another 20 minutes.

4. 4

   Sprinkle with the remaining coriander before serving.

5. 5

   Serve with semolina.

* Per serving · 4 servings · Values may vary.