Recipe: Chicken Tagine with Lemon and Olives (Djej M'Chermel)

Chicken Tagine With Lemon and Olives (Djej M'Chermel)
Classic that is truly ubiquitous in Morocco, this dish combines the tang of preserved lemons (lemons that have been soaked in a brine for up to six months) with the salinity of olives (be stingy with any added salt). If you can't find preserved lemons (see note), you can substitute lemon zest, ideally zest that has been blanched two or three times to remove its bitterness.

1 chicken, 3- 4 lbs., cut into 8 pieces, plus liver and giblets
1/2 cup (8 tablespoons) unsalted butter
1 1/2 cup onion, finely chopped
2 cloves garlic, finely minced
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric or saffron, crushed
4 tablespoons cilantro, chopped
4 tablespoons flat-leaf parsley, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 1/2 cup water
Peel from 1 preserved lemon, pulp discarded, cut into long narrow strips (see note)
1 cup green olives, pitted
Juice of 2 lemons.

In a large saucepan or dutch oven over high heat, brown the chicken pieces in the butter, skin side down, until the skin is golden brown. Reduce the heat to medium low and add the liver, giblets, onion, garlic, paprika, ginger, cumin, turmeric or saffron, cilantro, parsley, salt, pepper and olive oil. Warm gradually, turning the ingredients for a few minutes, then add the water to cover. Bring to a boil, then reduce the heat and simmer uncovered, occasionally turning the chicken in the sauce, until almost tender, about 30 to 40 minutes. Add the preserved lemon peel, olives and lemon juice and continue to cook until the chicken is very tender, about 15 minutes longer. Taste and adjust the seasonings, adding more lemon juice if you like. Transfer to a platter. (If the sauce is too thin, remove only the chicken to the platter and reduce the sauce over high heat. Then spoon the sauce, olives and lemon strips over the chicken.) Serve immediately.

Yield: 4 servings.