Chef Mo’s Moroccan Chicken Tagine

Directions

1. Place a deep, flameproof casserole over medium heat. Heat the remaining olive oil in the pan. Shake as much of the marinade as possible off the chicken; reserve the marinade. Place the chicken pieces in the pan, skin side down in a single layer, and sauté until golden brown; do this in two batches if necessary. Remove the chicken as it browns.
2. Add the reserved marinade to the pot and cook over medium-high heat, stirring, until fragrant, about seven minutes; take care not to burn the mixture. Return the chicken to the pot, along with the remaining onions, olives, and chopped preserved lemons. Cover the pot and place it in the oven for 45 minutes. The chicken should be quite tender and the sauce thickened. Sprinkle the reserved cilantro over the chicken and serve it directly from the casserole dish with fresh bread.
3. Add the reserved marinade to the pot and cook over medium-high heat, stirring, until fragrant, about seven minutes; take care not to burn the mixture. Return the chicken to the pot, along with the remaining onions, olives, and chopped preserved lemons. Cover the pot and place it in the oven for 45 minutes. The chicken should be quite tender and the sauce thickened. Sprinkle the reserved cilantro over the chicken and serve it directly from the casserole dish with fresh bread.