Chicken Tagine

Preparation

1. In a large bowl, mix together the olive oil, grated onion, garlic, ginger, cumin, coriander, paprika, turmeric, saffron (if using), half the fresh herbs, salt, and pepper to make the marinade. Add the chicken pieces and toss well. Cover and marinate for at least 30 minutes (overnight in the fridge is better).
2. Place the marinated chicken and all the marinade into a tagine or heavy-based casserole pot. Add 200ml of water.
3. Bring to a gentle simmer over medium heat. Cover tightly with the tagine lid or pot lid, reduce heat to low, and cook for 40 minutes, turning the chicken once halfway through.
4. Meanwhile, rinse the preserved lemons under cold water. Scoop out and discard the flesh. Slice the rind into strips.
5. After 40 minutes, check the chicken is cooked through. Add the preserved lemon rind strips and the olives. Stir gently, cover and cook for a further 15 minutes to let the flavours meld.
6. Remove the lid, increase heat to medium, and cook for 5 more minutes to reduce the sauce slightly until it coats the back of a spoon. Taste and adjust salt.
7. Scatter the remaining fresh coriander and parsley over the top and serve directly from the tagine.