DJAJ M'QUALLI (CHICKEN, OLIVE AND LEMON TAGINE)

Serves: 6-8

8 bone-in, skin-on chicken thighs (about 3 lbs/1.35 kg total), patted dry

Fine salt

Freshly ground black pepper 1 tbsp (15 mL) olive oil, plus more as needed

1 1/2 lbs (675 g) yellow onions, halved and thinly sliced

2 tbsp (30 mL) ground coriander

2 tsp (10 mL) ground white pepper

2 tsp (10 mL) ground ginger 1 tsp (5 mL) saffron threads 1/2 tsp (2 mL) ground turmeric 1 1/4 cups (310 mL) unsalted chicken broth

Rind of one preserved lemon, chopped

1/2 cup (125 mL) green olives, pitted and cracked (about 10) 2 tbsp (30 mL) unsalted butter 1 tbsp (15 mL) chopped or whole leaves of fresh flat-leaf parsley (optional)

1 tbsp (15 mL) chopped or whole leaves of fresh cilantro (optional)

Cooked couscous, for serving (optional)

1. Generously season the chicken on all sides with salt and pepper and let sit at room temperature for 1 hour, or refrigerate overnight.

2. When ready to cook, in a tagine or Dutch oven over medium-high heat, heat 1 tbsp (15 mL) of oil until shimmering. Working in batches if necessary, add half the chicken thighs, skin side down, and cook, turning once, until well browned, 3-5 minutes per side.

3. Transfer to a platter and repeat with the remaining chicken.

This can be messy; if you have a splatter guard, use it.

4. Position a rack on the bottom of the oven (remove the other racks so the tagine or Dutch oven can fit) and preheat to 350 F (175 C).

5. Reduce the stove heat to medium and pour off all but about 2 tbsp (30 mL) of the fat in the pan (if the fat burned, discard it and add 2 tbsp/30 mL new oil). Add the onions and cook, stirring often and adjusting the heat as necessary so the onions don't burn, until rich golden brown, 12-15 minutes.

6. Season the onions with the coriander, white pepper, ginger, saffron and turmeric, add a pinch of salt, and cook, stirring, until the spices are slightly toasted, about 90 seconds. Return the chicken to the tagine or Dutch oven, pour in the chicken broth and bring to a lively simmer.

7. Cover the tagine or Dutch oven, transfer to the oven and braise for 40 minutes, or until the chicken is tender and starts to fall off the bone. Using a slotted spoon or tongs, transfer the chicken to a platter, cover to keep warm, and return the tagine or Dutch oven to the stovetop.

8. Turn the heat to low and simmer the sauce until it's slightly reduced and coats the back of a spoon, about 6 minutes.

9. Add the preserved lemons and olives, and cook until warmed through. Whisk in the butter and herbs until the butter melts. Taste, and season with more salt, if desired. Remove from the heat, cover and let sit for 5 minutes.

10. Spoon the sauce, lemons and olives over the chicken, garnish with more parsley and/or cilantro, if using, and serve with cooked couscous.

Storage: Refrigerate for up to

4 days.