Chicken, preserved lemon & olive tagine

Ingredients

Quantity	Ingredient
	garlic, peeled and thinly sliced
4 tablespoons	flat-leaf parsley, finely chopped, plus extra to garnish
4 tablespoons	fresh coriander, finely chopped
1 teaspoon	ground cumin
1 teaspoon	ground ginger
1 teaspoon	ground coriander
1 teaspoon	saffron threads
150ml	extra-virgin olive oil
1 x 1.5kg	chicken, jointed into 6 pieces
2	onions, peeled and sliced
2	lemons, juiced
	sea salt
	freshly ground black pepper
1	* preserved lemons [rid:1530], deseeded and roughly chopped
20	mixed olives, drained

Quantity	Ingredient
	couscous

Place the garlic, parsley, fresh coriander, cumin, ginger, coriander, saffron and half the olive oil in a large bowl and mix well. Add the chicken pieces and coat well with the marinade. Cover with cling film and refrigerate for a few hours or overnight.
Remove the chicken from the refrigerator. Heat the remaining oil in a large casserole dish or tagine over a medium heat, then add the onions and sauté for 5–7 minutes or until softened. Transfer the onions to a bowl with a slotted spoon and set aside. Remove the chicken pieces from the marinade to the casserole dish, and sauté for 5–7 minutes until browned. Add the softened onions, remaining marinade, lemon juice and enough water to just cover the mixture, and season generously with salt and pepper. Bring to the boil, then lower the heat and simmer for 1 hour.
Stir in the preserved lemon and olives and simmer, uncovered, for another 15–20 minutes, or until the chicken is tender and the sauce thickens. Serve with couscous and sprinkle with chopped flat-leaf parsley.