Recipe for Chicken Tagine with preserved lemons, green olives, and coriander.

Blanch the green olives in boiling water for 5 minutes, then drain them. Cut the chicken into pieces if necessary. Brown them in a pot with hot oil, turning them several times. Remove them once browned and set aside on a plate.

Meanwhile, peel and finely slice the onions. Place them to sauté over low heat in the pot. Before they take on color, add the peeled, seeded, and quartered tomato. Stir with a wooden spoon, add the crushed garlic cloves, the pieces of chicken, and the preserved lemons.

Season with salt, pepper, homemade spice mix (or saffron, cinnamon, ginger, paprika, cumin, turmeric, crushed coriander seeds in a mortar, and sugar). Pour a glass of water and cook for 20 minutes on low heat and covered. Then transfer the contents to a tagine dish or, if unavailable, a clay skillet. Add the olives and the bunch of coriander. Cover the dish and cook on low heat for 50 minutes.

To finish, at the moment of serving, remove the bunch of coriander. Pluck the reserved fresh coriander leaves and optionally bind the sauce with a spoonful of liquid honey. ENJOY YOUR MEAL!