Authentic Moroccan Chicken Tagine with Preserved Lemons and Olives

Pat the chicken pieces very dry with paper towels. In a small bowl, combine all the dry spices (ginger, turmeric, cumin, paprika, cinnamon, salt, and pepper). Rub this spice mixture generously all over the chicken. Allow it to sit while you prepare the aromatics.

Heat the olive oil and butter (or ghee) in a large Dutch oven over medium-high heat. Place the chicken, skin-side down, in the hot fat. Do not overcrowd the pot. Sear until the skin is golden brown and crisp, about 5-7 minutes. Flip and sear for an additional 2 minutes on the other side. Remove the chicken and set aside on a plate.

Reduce the heat to medium. Add the sliced onions to the pot, scraping up any brown bits from the bottom (this is fond, pure flavor). Sauté for 8-10 minutes, until the onions are soft, translucent, and starting to caramelize. Add the minced garlic and half of the fresh parsley and cilantro. Cook for 1 minute until fragrant.

Return the seared chicken to the pot. Sprinkle in any remaining spice mix. Pour in the chicken stock, ensuring the liquid comes about halfway up the sides of the chicken pieces. Add the rinsed preserved lemon pieces and the dried apricots. Bring the mixture to a gentle simmer.

Reduce the heat to low, cover the pot tightly with its lid. Let the tagine braise gently for 45 minutes to 1 hour, or until the chicken is falling-off-the-bone tender. If using boneless chicken, check for doneness after 30 minutes.

Stir in the green olives and the rinsed chickpeas (if using). Cook uncovered for an additional 10-15 minutes to allow the sauce to thicken slightly and the flavors of the olives to infuse the stew.

Taste and adjust the seasoning, adding a touch more salt if needed (remember preserved lemons are salty). Sprinkle with the remaining fresh parsley and cilantro just before serving. Serve hot, ideally over fluffy couscous or rice.