Eid Chicken Tagine with Preserved Lemons and Olives

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

1. Halve and thinly slice the onion. Crush the garlic, finely chop the coriander, and rinse the preserved lemon under cold water; remove and discard the pith, then thinly slice the peel.
2. In a tagine base or Dutch oven over medium heat, warm the olive oil. Add the onion with a pinch of the salt and cook for 8 to 10 minutes, stirring, until softened and starting to turn golden at the edges.
3. Stir in the garlic, ground ginger, saffron, black pepper and the remaining salt, and cook for 1 minute until fragrant. Add 250 ml water and stir well, scraping up any stuck-on bits to form a seasoned braising liquid.
4. Nestle in the chicken thighs, turning them to coat in the onion mixture. Bring to a gentle simmer, then cover and cook on low for 45 minutes, keeping the sauce at a steady, quiet bubble.
5. Add the preserved lemon peel and green olives, tucking them into the sauce around the chicken. Cover again and simmer for 15 to 20 minutes, until the chicken is tender and the sauce looks glossy and lightly thickened.
6. Scatter over most of the coriander and simmer uncovered for 3 to 5 minutes to bring the sauce together. Taste and adjust with a little more salt or pepper if needed, then finish with the remaining coriander and serve hot.

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