Chicken Tagine with Preserved Lemons and Olives

Name: Chicken Tagine with Preserved Lemons and Olives
Ingredients: 1/4 tsp. saffron threads; 2 Tbs. warm water; 2 large yellow onions, chopped; 1/2 cup (3/4 oz./20 g) coarsely chopped fresh cilantro, plus more for garnish; 1/2 cup (3/4 oz./20 g) coarsely chopped fresh flat-leaf parsley, plus more for garnish; 4 Tbs. (2 fl. oz./60 ml) fresh lemon juice; 1 tsp. ground cumin; 1/2 tsp. ground ginger; 1/2 tsp. ground turmeric; 1 tsp. salt; 2 large garlic cloves, crushed; 6 Tbs. olive oil; 6 bone-in, skin-on chicken thighs; 1 1/2 cups (8 oz./250 g) cracked green olives; 2 preserved lemons, thinly sliced; 1/2 cup (4 fl. oz./125 ml) chicken broth

Chicken Tagine with Preserved Lemons and Olives was pinched from <a href="http://www.williams-sonoma.com/recipe/chicken-tagine-lemons-and-olives.html" target="_blank">www.williams-sonoma.com.</a>

"Prep Time: 30 minutes Cook Time: 75 minutes Servings: 4..."

INGREDIENTS

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1/4 tsp. saffron threads

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2 Tbs. warm water

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2 large yellow onions, chopped

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1/2 cup (3/4 oz./20 g) coarsely chopped fresh cilantro, plus more for garnish

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1/2 cup (3/4 oz./20 g) coarsely chopped fresh flat-leaf parsley, plus more for garnish

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4 Tbs. (2 fl. oz./60 ml) fresh lemon juice

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1 tsp. ground cumin

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1/2 tsp. ground ginger

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1/2 tsp. ground turmeric

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1 tsp. salt

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2 large garlic cloves, crushed

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6 Tbs. olive oil

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6 bone-in, skin-on chicken thighs

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1 1/2 cups (8 oz./250 g) cracked green olives

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2 preserved lemons, thinly sliced

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1/2 cup (4 fl. oz./125 ml) chicken broth

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