Chicken Tagine with Preserved Lemon & Olives

A classic Moroccan dish of tender chicken braised with tangy preserved lemon and green olives, paired perfectly with couscous or flatbread.

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Pat the chicken dry and season with salt and pepper. Heat olive oil in a Dutch oven until shimmering. Brown chicken skin-side down for 4–5 minutes until golden; flip and brown 2 minutes more. Remove chicken to a plate.
Add onions to the pot and cook until translucent and starting to brown, about 6–8 minutes. Stir in garlic and cook for 30 seconds.
Stir in spices and cook, stirring, for 30–45 seconds to bloom.
Pour in chicken stock and scrape the bottom of the pan. Add tomato passata and bring to a gentle simmer, about 2 minutes.
Nestle the chicken back into the pot, skin-side up. Add preserved lemons and olives. Cover and simmer gently or braise in the oven for 30–35 minutes.
Remove the lid and simmer on medium-low for 6–8 minutes to reduce the sauce. Stir in chopped cilantro and parsley and adjust seasoning.

Make sure to rinse preserved lemons if necessary to reduce saltiness. Store in an airtight container for up to 3 days or freeze for up to 3 months.