Total preparation time: 1 hour
Cooking time: 45 minutes
1 Chicken divided into four quarters
2 Red onions peeled and cut in half moons (approximately 220 grams)
2 Tablespoons olive oil
2 Teaspoons turmeric
1 Teaspoon cumin
½ Teaspoon black pepper
1 Teaspoon salt
12 Saffron threads
½ Lemon juiced
6 Garlic cloves grated (approximately 25g)
1 Moroccan preserved lemon
½ Cup warm water
1 Cup green olives (approximately 150g)
Brown the onions in the olive oil for 10 minutes, over low heat.
In a large bowl, season the chicken pieces with turmeric, cumin, black pepper, salt, saffron, lemon juice (Let the chicken marinate for 30 minutes is possible).
Place the chicken pieces in the tagine over the onions.
Cut the preserved lemon into 4 quarters. Remove the lemon pulp, dice it and throw it in the tagine with the chicken. Cut the rind into wedges and set them aside until the chicken is cooked.
Add ½ cup of water, cover and cook for 35 minutes on medium-high heat.
After 25 minutes, preheat the oven to 450 degrees, on broil option.
After 35 minutes, place the tagine in the oven, on the middle rack, for 10 minutes, or until the chicken skin looks golden and crispy.
Soak the olives in hot water for 10 minutes. Drain the water away and add the olives to the tagine. Place the preserved lemon wedges on top of the chicken.
Serve with warm bread and mint tea.