Serving: 4 servings

Ingredients:

For the chicken
1/2 teaspoon saffron
80ml (1/3 cup) warm water
2 tablespoons coriander and parsley, finely chopped
3 garlic cloves, grated
Pulp of 1/2 preserved lemon
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground ginger
1/2 teaspoon turmeric
1 teaspoon paprika
3 tablespoons olive oil
1/2 a chicken, cut in 2

For the tagine
2 tablespoons vegetable oil
2 tablespoons olive oil
2 onions, cut into small cubes
Juice of 1/2 lemon
1/2 teaspoon smen (fermented butter)
100g (1/2 cup) purple olives
Preserved lemon slices
Parsley for garnish (optional)
Steps

1- Soak the saffron threads in warm water for 5 minutes.
2- In a large bowl, add the infused saffron, cilantro, parsley, garlic, preserved lemon pulp, spices and olive oil, then mix everything well.
3- Add the chicken pieces to the marinade and mix to coat.
4- In a tagine over medium heat, add the oil and onions and saute for 5 minutes.
5- Add the chicken pieces, the remaining marinade, then the lemon juice and smen. Cook for 30 minutes.
6- Add the olives and preserved lemon slices and cook for an additional 5 minutes.
7- Garnish the chicken tagine with chermoula with parsley, then serve it with Moroccan bread.
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