Tajine de poulet au citron confit et olives

In a bowl, rub the chicken with the ginger, turmeric, pepper, garlic, the saffron water and 30 ml of the oil. Let it sit while you slice the onions.

💡 Even 15 minutes of marinating lets the spices reach past the skin. There is no rush — this is a slow dish.

Warm the remaining oil in a wide, heavy pot over medium heat. Spread the sliced onions over the base and lay the chicken on top.

💡 The onions are a cushion, not a fry. Sitting the chicken on them stops the meat catching on the metal while the sauce builds.

Add the herb bundle and the water, bring to a gentle bubble, then cover and cook 45 minutes over low heat, turning the chicken once halfway.

Lift out the herb bundle. Add the preserved lemon rind, the olives and the salt, and simmer uncovered.

Cook 12–15 minutes more, spooning sauce over the chicken, until the liquid reduces to a thick, glossy sauce that coats the meat.

💡 A proper tagine is not a soup. Reduce until a spoon dragged across the base leaves a brief trail — that is when the flavour concentrates.

Mash the reserved preserved-lemon flesh into the sauce, scatter the remaining herbs over the top and serve with plenty of khobz to mop up.