Chicken tagine with preserved lemons and olives

Preparation

1. Rinse the chicken pieces, pat them dry well, and set aside. Prepare the onions and garlic. Rinse the preserved lemons, quarter them, remove the seeds, and cut the peel into strips or eighths. The pulp is very salty and can be removed to taste.
2. Rinse the olives and drain them. If they are very salty, you can soak them briefly in water.
3. Heat the olive oil in the tagine pot (or in a heavy Dutch oven) over medium to low heat. Sweat the onions and garlic in it for 3–4 minutes until translucent, without letting them brown.
4. Add the Ras el Hanout, turmeric, and ginger and toast for about 1 minute until the spices are fragrant. If needed, add a splash of water so nothing burns.
5. Add the chicken pieces and turn them in the spice blend on all sides until they take on a little color (about 5 minutes).
6. Pour in the water or broth, put on the lid, and braise over low heat for about 40–45 minutes. Check once in between to see whether there is still enough liquid in the pot.
7. Add the lemons and olives and cook for another 10–15 minutes. The meat must be cooked through completely: the juices run clear and the meat comes away easily from the bone. As a general guideline, about 75 °C core temperature applies.
8. If the sauce is too thin, remove the lid and let it reduce for 5 minutes. Season with pepper and only now with salt, sprinkle with cilantro, and serve directly in the pot.