Chicken Tagine with Preserved Lemon and Olives

Rub chicken thigh with garlic, ginger, turmeric, black pepper, saffron, salt and 1 tablespoon of olive oil. Marinate for 30 minutes (or overnight).

Heat the rest of the oil in a tagine (on a heat diffuser) or a heavy pot and soften onion over medium-low heat for 10 minutes.

Arrange spiced chicken on soft onions, add water, cover and simmer very gently, turning once, for 50 minutes to 1 hour until the chicken is very tender and 74 C at the bone.

Scatter preserved lemon and olives over braised chicken and cook uncovered for 10 minutes so the sauce thickens. Finish with cilantro and parsley and serve with bread or couscous.