Chicken Tagine with Chermoula

Method

1. 1Make chermoula. Blend cilantro, parsley, garlic, cumin, paprika, coriander, cayenne, lemon juice, lemon zest, 60 ml olive oil, and salt into a rough paste. A food processor works; a knife and patience also works. Taste it — should be sharp, herby, assertive.
2. 2Marinate. Coat chicken thighs thoroughly with chermoula. Cover and refrigerate for at least 2 hours, ideally overnight. The longer it sits, the more the herbs and acid work into the meat.
3. 3Brown the chicken. Heat remaining 20 ml olive oil in a wide, heavy-bottomed pan or Dutch oven over medium-high heat. Scrape excess marinade off chicken (keep it — you'll use it). Brown chicken skin-side down, 4–5 minutes until golden. Flip, cook 2 more minutes. Remove and set aside.
4. 4Cook the onions. Reduce heat to medium. Add onions to the same pan. Cook 8–10 minutes, stirring occasionally, until soft and starting to color. Add turmeric and ground ginger, stir 1 minute.
5. 5Build the braise. Return chicken to the pan, skin-side up. Add remaining chermoula marinade, preserved lemon skin, olives, and chicken stock. The liquid should come about halfway up the chicken — add water if needed.
6. 6Simmer covered. Bring to a gentle boil, then reduce heat to low. Cover and cook 35–40 minutes, until chicken is fully cooked and tender enough that it pulls away from the bone easily.
7. 7Reduce and finish. Remove lid, increase heat to medium. Cook 10 more minutes uncovered to reduce the sauce slightly. Taste and adjust salt. The sauce should be thick enough to coat a spoon.
8. 8Rest and serve. Let sit 5 minutes off heat. Serve with couscous, flatbread, or rice. A handful of fresh cilantro over the top is not decoration — it balances the richness.