Instructions
Step-by-Step
1
Bloom the saffron by steeping it in warm chicken broth for at least 10 minutes.
2
Spice-rub the chicken by combining turmeric, cumin, paprika, coriander, garlic, ginger, salt, and olive oil, and rubbing it all over the chicken.
3
Sear the chicken skin-side down in a Dutch oven over medium-high heat until deep golden, about 5 minutes per batch.
4
Build the base by cooking the sliced onions in the rendered chicken fat until soft and translucent, then stirring in the remaining garlic and ginger.
5
Assemble the braise by nesting the chicken thighs back into the pot, pouring in the remaining chicken broth, and scattering the preserved lemon rind and green olives on top.
6
Braise the chicken low and slow, covered, at a bare simmer for 40-45 minutes, or until the meat pulls easily from the bone.
7
Reduce and finish the sauce by lifting the chicken out, reducing the sauce over medium heat for 5-8 minutes, and stirring in the fresh lemon juice, butter, and herbs.
8
Serve the chicken tagine over couscous, garnished with fresh cilantro and parsley.
