Recipe for Chicken Tagine with Lemon and Black Olives

Take a candied lemon, remove the pulp, keep only the peel, and cut it into strips.

To finish, put the oil in the pan and brown the thighs well, seasoning with salt and pepper. Remove them from the pan. Discard some of the fat and sauté the sliced onion and finely chopped garlic until golden. Then add the spice mixture and saffron. Let it cook for 1 minute. Add the chicken, strips of lemon, and enough water to cover halfway up the thighs. Add the olives and let it cook very slowly for 45 minutes.