2 medium onions, chopped
2 garlic cloves, minced
½ cup chopped cilantro
½ cup chopped parsley
2 Tbsp fresh lemon juice
1 cup green olives
1 preserved lemon
4 tbsp olive oil
1 cup water
½ tsp Salt (or to taste)
½ White Pepper (or black pepper)
¼ tsp Turmeric
Pinch of Saffron threads
1 tsp ground Ginger
Mix all the spices with lemon juice, minced garlic, cilantro, parsley and ¼ of preserved lemon cut into extra small pieces.
Rub the chicken with the mixture and set aside for 30 minutes to marinate.
In a tagine over low to medium heat, warm the oil, add onions and cook stirring until soft. Nicely arrange the chicken pieces, add the rest of the rub, water, cover and cook for 25 min or until chicken is tender.
Remove chicken and set aside. Bring sauce to boil, stirring continuously until thickened.
Put the chicken back into the tagine, pour some sauce on top, then garnish with preserved lemon slices, green olives and some parsley. Cover and cook for 5 more minutes then serve hot directly in tagine.
This tagine is usually served with the fresh and delicious Moroccan bread (I will give you the recipe in a coming post).