Chicken with Preserved Lemon and Olives (Poulet aux Citrons Confits)

Ingredients

• 1.5 kg (3.3 lb)chicken, pieces
• 1onion, grated
• 1 tspginger
• 1 tspturmeric
• pinchsaffron
• 1preserved lemon, quartered
• 150 g (5 oz)green or purple olives
• 1 handfulcilantro and parsley, chopped
• 3 tbspolive oil
• 1 tspsalt

Method

1. In a large mixing bowl, combine the grated onion, 1 teaspoon of ginger, 1 teaspoon of turmeric, a pinch of saffron, and a handful of chopped cilantro and parsley. Add 3 tablespoons of olive oil and 1 teaspoon of salt to the mixture. Stir well to create a fragrant marinade that will coat the chicken evenly.
2. Add the chicken pieces to the bowl, ensuring each piece is thoroughly coated with the marinade. Use your hands to massage the marinade into the chicken, making sure it gets into every crevice. Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes to allow the flavors to penetrate the meat.
3. In a large, heavy-bottomed pot or a tagine, place the marinated chicken pieces along with all the marinade. Add just enough water to barely cover the bottom of the pot, which will help prevent sticking and create steam. Cover the pot with a lid and cook over medium heat, allowing the chicken to slowly absorb the flavors and become tender.
4. After about 45 minutes, check the chicken by piercing it; the juices should run clear, indicating it is cooked through. Add the quartered preserved lemon and 150 grams (5 oz) of green or purple olives to the pot. Stir gently to combine, ensuring the lemons and olives are evenly distributed.
5. Increase the heat slightly and uncover the pot to allow the sauce to reduce. Cook for an additional 15 minutes, stirring occasionally, until the sauce becomes silky and slightly thickened. This reduction intensifies the flavors and gives the dish its characteristic texture.
6. Check the consistency of the sauce; it should be silky and slightly thickened. The chicken should be tender, and the preserved lemon rind should be soft and edible. Taste the sauce and adjust the seasoning if necessary before serving, ensuring a balance of savory and tangy flavors.