Chicken tagine with olives and preserved lemons

Ingredients:

• 1 chicken, cut into 10 pieces (1.6 - 1.8 kg)
• 1 cinnamon stick
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes
• 1/4 tsp cloves
• 3 tablespoons olive oil, plus a little more for frying
• 4 cloves of garlic, sliced ​​into slices
• 1 teaspoon chopped fresh ginger
• 1 handful of chopped fresh coriander leaves
• 2 bay leaves
• 1 large pinch of saffron
• 1 medium onion, coarsely chopped
• 1/2 cup slit olives
• 1 cup chicken broth
• 1 preserved lemon:
  6-8 lemons without wax layer
• 2 tbsp. coarse salt
• Couscous with apricots (see recipe below) as a side dish

Couscous with apricots

• 1.5 cups couscous
• 2 cups hot chicken broth
• 10 chopped dried apricots
• 2 thinly sliced ​​green onions (green parts only)
• Juice of 1 orange
• 2 tbsp. l. olive oil
• Salt and ground black pepper
• 2 tablespoons chopped fresh parsley leaves for garnish

Preparation:

1. In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they begin to smoke. Remove from heat and grind in a spice grinder.
   
   In a bowl large enough to fit the chicken, pour in the oil and add the spice mixture, garlic, ginger, cilantro, bay leaf, and saffron. Stir until a paste forms. Add the chicken and rub each piece with the marinade. Cover and refrigerate for 2 hours or overnight.
2. Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and season with salt and pepper. Heat 2 tablespoons of olive oil in a tagine or large ceramic saucepan over medium-high heat. Add the chicken pieces and lightly brown on both sides, about 5 minutes. Add the onion and cook until just beginning to brown, about 3 minutes.
3. Wash the preserved lemon thoroughly. Use a spoon to scoop out and discard the pulp. Cut the rind into strips and add it to the pan. Add the reserved marinade, olives, and chicken broth. Cover the pan tightly with a lid and cook over medium-low heat for 30-35 minutes, until the chicken is cooked through. Remove and discard the bay leaf. Taste the juice and adjust the seasonings.
4. Place the chicken on a warm plate. Drizzle with the preserved lemon juice, olives, and onion, and serve with apricot couscous.
   
   Preserved lemons: Wash and dry the lemons thoroughly. Cut 4 lemons into quarters from top to bottom, being careful not to cut all the way through. Fill the quarters tightly with salt and place the lemons in a sterilized 0.5-liter glass jar. Continue this process, packing the lemons as tightly as possible into the jar. Squeeze the juice from the remaining lemons.
   
   Add another 2 tablespoons of salt to each jar and pour in lemon juice, making sure the lemons are completely covered. Close the jar with a non-metallic lid and store in a cool, dark place or in the refrigerator for 1 month. Preserved lemons will keep for 1 year. Refrigerate after opening.
   
   Couscous with apricots: Place the couscous in a medium bowl, pour in the hot broth, and stir. Cover and let sit for 10-15 minutes. Remove the lid and fluff the couscous with a fork.
   
   Add dried apricots, green onions, and orange juice. Drizzle with olive oil, salt, and pepper. Toss gently. Sprinkle with chopped parsley.