Recipe: Tagine of Chicken with Olives and Preserved Lemon

One of the signature dishes of Moroccan cuisine. Its ingredients include the exotic but its preparation is simplicity itself.
INGREDIENTS:
1 garlic clove, minced1 teaspoon ras el hanoutpinch of saffron, crushedpinch of loomisea saltblack pepper1 chicken or chicken pieces to serve 4 to 62 cups chicken broth1 cup white wine2 medium-sized onions, thinly sliced3/4 cup fresh flat leaf parsley, minced3/4 cup fresh cilantro, minced2 tablespoons extra virgin olive oil2 tablespoons butter1 cinnamon stick1/2 juice of lemon1 preserved lemon, peel only, cut into strips1 cup green and or black olives
PREPARATION:
Rub chicken inside and out with garlic, ras el hanout, saffron, loomi, salt and pepper. Put in a large Dutch oven.Add onions and herbs. Half cover with chicken broth and drop in the cinnamon stick Bring to a boil over medium-high heat then add the oil and butter. Cover and let boil for 45 minutes or until the Chicken is cooked.Transfer the chicken to a plate and keep warm. Boil the broth uncovered for a further 10 minutes, stirring regularly, until concentrated. Add the lemon juice, preserved lemon peel and olives and simmer for a few more minutes.About 5 minutes before the sauce is ready, if using whole chicken, cut up the chicken neatly into 8 pieces, then return to the pan, turning the pieces carefully in the sauce. Taste and adjust the seasoning if necessary. Transfer to serving dish and serve hot.


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