Ingredients
F
For the Marinade:
c
4 chicken leg quarters, split into thighs and drumsticks
g
½ teaspoon ground cumin
g
2 teaspoons ground paprika
g
1 teaspoon ground ginger
b
¼ teaspoon black pepper
L
Large pinch salt
l
2 large garlic cloves, grated
f
2 tablespoons finely chopped fresh parsley
f
2 tablespoons finely chopped fresh cilantro
s
1 pinch saffron, ground and brewed in 2–3 ice cubes (optional)
P
1 Pulp of preserved lemon, finely chopped
o
2 tablespoons olive oil
F
For the Tagine:
l
2 large onions, very finely diced (or grated)
o
2 tablespoons olive oil
o
pinch of salt
o
pinch of ground turmeric
S
1 Skin of preserved lemon, thinly sliced
f
1 tablespoon fresh lemon juice
o
handful of green olives
C
Chopped parsley and cilantro, for garnish
Directions
1
Grind the saffron and add it to a small bowl with 2–3 ice cubes. Let the ice melt completely to release its color and aroma.
s
1 pinch saffron, ground and brewed in 2–3 ice cubes (optional)
2
Cut the preserved lemon into quarters and run a knife between the pulp and skin to separate them. Finely chop the pulp for the marinade and thinly slice the skin, reserving it for later.
P
1 Pulp of preserved lemon, finely chopped
S
1 Skin of preserved lemon, thinly sliced
3
In a large bowl, combine the saffron water, preserved lemon pulp, cumin, paprika, ground ginger, salt, pepper, garlic, parsley, cilantro, and olive oil. Add the chicken and toss until well coated. Marinate for as long as you like.
s
saffron, ground and brewed in 2–3 ice cubes (optional)
P
Pulp of preserved lemon, finely chopped
g
½ teaspoon ground cumin
g
2 teaspoons ground paprika
g
1 teaspoon ground ginger
L
Large pinch salt
b
¼ teaspoon black pepper
l
2 large garlic cloves, grated
f
2 tablespoons finely chopped fresh parsley
f
2 tablespoons finely chopped fresh cilantro
o
2 tablespoons olive oil
c
4 chicken leg quarters, split into thighs and drumsticks
4
Place the onions in a wide pan or tagine with the olive oil. Season with a pinch of salt and turmeric, then arrange the chicken in an even layer on top, making sure to scrape in all the marinade.
l
2 large onions, very finely diced (or grated)
o
2 tablespoons olive oil
o
of salt
o
of ground turmeric
5
Cover and cook over medium heat for 20 minutes, then reduce the heat to low and let it simmer gently for another hour, until the chicken is tender and infused with flavor.
6
Uncover, turn the heat to medium-high, and let the sauce reduce for 10 minutes. Finish with chopped parsley and cilantro, the thinly sliced preserved lemon skin, and olives. Serve with crusty bread.
C
Chopped parsley and cilantro, for garnish
S
Skin of preserved lemon, thinly sliced
o
of green olives
