Moroccan Chicken Tagine

Pat the Whole Chicken dry and cut into serving pieces; season generously with Salt, Black Pepper, Ground Ginger and Ground Turmeric.

Heat a couple of tablespoons of Extra-Virgin Olive Oil in a heavy-bottomed pot or tagine over medium-high heat. Brown the chicken in batches until golden on all sides, then transfer to a plate.

Reduce the heat to medium, add the Onion and cook until translucent, then add the Garlic and sauté briefly until fragrant, scraping up any browned bits from the pan.

Return the browned chicken to the pot and sprinkle a little more ginger and turmeric over the pieces. Bloom the Saffron Threads in 2 tablespoons of hot Water for a few minutes, then add the saffron and its soaking liquid to the pot.

Pour in enough additional water to come about halfway up the chicken pieces (about 1–2 cups), bring to a gentle simmer, then reduce the heat to low.

Stir in chopped Preserved Lemon and Green Olives, cover the pot, and simmer gently for 35–50 minutes (or bake at 325°F/160°C covered) until the chicken is tender and the sauce has concentrated.

Taste and adjust seasoning with more salt and pepper if needed, then stir in chopped Cilantro and Flat-Leaf Parsley for a bright finish.

Serve the tagine hot, spooned over couscous, rice or with crusty bread, and garnish with extra herbs or a few whole olives if desired.