Moroccan Wedding Chicken Tagine with Preserved Lemons and Olives

• 2 medium Yellow onion
• 4 cloves Garlic
• 2 tbsp Extra virgin olive oil
• 8 pieces Chicken thighs, bone-in, skin-on
• 1 pinch Dried saffron threads
• 1 ½ tsp Ground ginger
• 1 tsp Ground turmeric
• 500 ml Chicken stock
• 1 piece Preserved lemons
• 120 g Green pitted olives
• 15 g Fresh coriander
• 15 g Fresh parsley

1. Halve and thinly slice the onion, and thinly slice the garlic. Put the saffron in a small bowl with 2 tbsp of the chicken stock and leave to steep while you start cooking.
2. Set a tagine base or Dutch oven over medium heat and warm the olive oil. Add the onion with a pinch of salt and cook for 8 to 10 minutes until softened and lightly golden, stirring regularly.
3. Stir in the garlic, ground ginger and ground turmeric and cook for 1 minute until fragrant. Nestle in the chicken thighs, turning them to coat in the spiced onions.
4. Pour in the remaining chicken stock and the saffron soaking liquid, then bring to a gentle simmer. Cover and cook on low for 45 minutes, turning the chicken once or twice, until the meat is tender and starting to pull from the bone.
5. Rinse the preserved lemon briefly, then remove and discard the flesh and thinly slice the peel. Add the preserved lemon peel and the olives, then simmer uncovered for 15 to 20 minutes until the sauce is glossy and lightly thickened.
6. Finely chop the coriander and parsley, then stir most of them through the tagine. Taste and adjust seasoning if needed, then scatter over the remaining herbs to serve.

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