Tagine of Chicken with Olives and Preserved Lemon

One of the signature dishes of Moroccan cuisine. Its ingredients include the exotic but its preparation is simplicity itself.

Ingredients:

• 1 garlic clove, minced
• 1 teaspoon ras el hanout
• pinch of saffron, crushed
• pinch of loomi
• sea salt
• black pepper
• 1 chicken or chicken pieces to serve 4 to 6
• 2 cups chicken broth
• 1 cup white wine
• 2 medium-sized onions, thinly sliced
• 3/4 cup fresh flat leaf parsley, minced
• 3/4 cup fresh cilantro, minced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 cinnamon stick
j• uice of 1/2 lemon
1• preserved lemon, peel only, cut into strips
1 • cup green and or black olives

Preparation:

Rub chicken inside and out with garlic, ras el hanout, saffron, loomi, salt and pepper. Put in a large Dutch oven.

Add onions and herbs. Half cover with chicken broth and drop in the cinnamon stick Bring to a boil over medium-high heat then add the oil and butter. Cover and let boil for 45 minutes or until the Chicken is cooked.

Transfer the chicken to a plate and keep warm. Boil the broth uncovered for a further 10 minutes, stirring regularly, until concentrated. Add the lemon juice, preserved lemon peel and olives and simmer for a few more minutes.

About 5 minutes before the sauce is ready, if using whole chicken, cut up the chicken neatly into 8 pieces, then return to the pan, turning the pieces carefully in the sauce. Taste and adjust the seasoning if necessary. Transfer to serving dish and serve hot.