Chicken Tagine Recipe (with Video)

Method for preparing the marinade
1. Crush saffron and add ice cubes. Let the ice melt.
2. Remove the pulp from a preserved lemon–cut into quarters, then carefully run your knife in between the pulp and skin, to remove as much pulp as possible. Finely chop the pulp. Thinly slice the skin and set aside for later.
3. Grate garlic and add to a bowl with preserved lemon flesh, saffron water, cumin, paprika, ground ginger, salt, pepper, cilantro, parsley, and olive oil. Stir to combine then add chicken and incorporate. Marinate for as long as you desire.
Method for cooking the chicken
1. Very finely dice or grate onions. Add to a wide pan or tagine with olive oil underneath. Add a pinch of salt and turmeric on top of the onions, then lay your chicken over the onions. Spread out the chicken into an even layer and make sure to get all the marinade in there.
2. Cover and cook for 20 minutes over medium heat, then turn to low and simmer another hour.
3. Uncover, add lemon juice and evenly disperse olives and preserved lemon peels. Cook an additional 15 minutes over medium-high heat. Finish with chopped parsley and cilantro.
Method for preparing the couscous
1. Add chicken stock to a small pot with olive oil. Bring to a boil, add couscous, and cover. Immediately shut off the heat and let sit for 5 minutes. Uncover, then add pistachios and raisins and fluff up with a fork to incorporate.