2 lbs chicken pieces (thighs and drumsticks work well)
2 preserved lemons, quartered
2 large onions, finely chopped
3 cloves of garlic, minced
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon sweet paprika
Salt and pepper to taste
1/4 cup olive oil
1/2 cup green olives, pitted
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 cups chicken broth
I start by chopping the onions and mincing the garlic, setting a relaxed pace while the kitchen is still quiet.
I like to have everything prepped before heating the olive oil in my tagine or a heavy-bottomed pot over medium heat.
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