Chicken Tagine (Chicken with Preserved Lemons & Olives)

Directions

Prepare The Chicken

1. Remove the flesh from the preserved lemon, and finely chop it. Add the chopped lemon flesh to a bowl along with the chicken, onion, garlic, cilantro, parsley, and spices, and mix well.

   If time allows, let the chicken marinate in the refrigerator for several hours or even overnight.

To Cook The Chicken

1. Add enough of the olive oil to the pot to coat the bottom. Arrange the chicken (flesh-side down), and distribute the onions all around.

2. Add the inside of preserved lemon quarters, and drizzle the remaining olive oil over the chicken. Add the water to the pot if needed, cover, and place on a diffuser over a medium-low heat.

3. Slightly increase the heat, and then maintain the lowest heat setting required for maintaining a gentle, not rapid, simmer.

4. Allow the chicken to cook undisturbed for 80 to 90 minutes, and then turn the chicken over so that its flesh side up. Cover the pot again, and allow the chicken to finish cooking until very tender.

5. Turn off the heat, and add olives while serving.

6. Moroccan tradition is to eat using Moroccan bread to scoop up the chicken and sauce. French fries are frequently served with this dish, and may even be placed on top of the chicken.