Moroccan Chicken Tagine

• 3 lbchicken thighs
• 1 cupgreen olives
• 2 preserved lemons
• 1 tbspras el hanout
• 1 onion, sliced

Instructions

1. 1

   Brown the chicken thighs in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook green olives and preserved lemons in the same pot until softened and fragrant.

3. 3

   Return the chicken thighs, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Moroccan Chicken Tagine taste finished.