This is a classic Moroccan Tagine, a savory stew traditionally cooked in the conical clay pot of the same name. It is known for the balanced flavors of preserved lemon, briney green olives, saffron, and a base of ginger and turmeric.

Prep Time	Cook Time	Serves
20 minutes	1 hour 15 minutes	4

Part A: Ingredients

• Chicken: 2 lbs Bone-in Chicken pieces (thighs and drumsticks).
• Aromatics/Spice: 2 Tbsp Olive Oil, 1 large Onion (sliced), 2 cloves Garlic (minced), 1 Tbsp Ginger Powder, 1 tsp Turmeric, 1/2 tsp Saffron threads, Salt and Pepper.
• Flavoring: 1 cup Chicken Stock, 1/2 cup Green Olives (pitted), $1/2$ Preserved Lemon (rind cut into small pieces).
• Finish: 1/4 cup Chopped Fresh Cilantro and Parsley.

Part B: Instructions

Step 1: Season and Sear the Chicken

1. Season the chicken pieces generously with salt, pepper, turmeric, and ginger powder.
2. In a Tagine pot or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken pieces until golden brown on all sides. Remove the chicken and set aside.

Step 2: Build the Flavor Base

1. Add the sliced onion to the pot and sauté for 8-10 minutes until soft and caramelized. Add the minced garlic and cook for 1 minute.
2. Return the chicken to the pot. Crumble the saffron threads and add them to the pot.

Step 3: Simmer the Tagine

1. Add the chicken stock, green olives, and the chopped preserved lemon rind. The preserved lemon provides saltiness and intense citrus flavor.
2. Bring the liquid to a simmer, then reduce the heat to low. Cover the pot tightly (use foil under the lid if necessary).
3. Simmer for 1 hour, or until the chicken is falling off the bone and the sauce has reduced slightly.

Step 4: Serve

• Stir in the fresh cilantro and parsley just before serving.
• Serve the Tagine hot, traditionally directly from the pot, with plenty of Khobz (Moroccan bread) or couscous for soaking up the sauce.