Chicken Tagine Mchermel

Soak a large pinch of saffron threads in 1 cup of warm water for 10 minutes to boost flavor. This can be stored for up to a month.

Quarter the preserved lemon, separate the pulp from the skin. Finely chop the pulp and reserve the skin for later.

Finely chop the fresh cilantro and parsley.

Grate the garlic cloves.

In a large bowl, combine the chopped parsley and cilantro, chopped preserved lemon pulp, grated garlic, ground paprika, ginger, cumin, pepper, saffron water, and 2 tablespoons of olive oil. Mix well.

Add the chicken pieces to the charmoula marinade and massage it into the flesh. Cover and refrigerate for at least 1 hour or overnight.

Peel and grate the onions. Finely chop any leftover onion pieces.

Drizzle 2 tablespoons of olive oil in the bottom of the tagine. Cover the bottom with the grated onions. Sprinkle with a pinch of salt and ground turmeric.

Arrange the marinated chicken pieces over the onion bed. Cover with any leftover charmoula from the marinating bowl.

Place a heat diffuser on the stovetop, then the tagine on top. Cook on low-medium heat, covered, for 15-20 minutes until onions and chicken release juices and liquids start simmering.

Reduce heat to low, cover the tagine, and cook until the chicken is tender, about 1 hour or more. Ensure the heat remains very low.

Stir in the fresh lemon juice and green olives.

Top the chicken with the reserved preserved lemon skins.

Taste the sauce and add salt if necessary (wait until the end due to preserved lemons). Uncover the tagine and continue cooking for another 15 minutes, or until the sauce has thickened.