Directions for Chicken Tagine with Preserved Lemons and Olives

• In a small bowl, soak the saffron in the warm water for 10 minutes.
• In a food processor, combine the onions, the 1/2 cup cilantro, 1/2 cup parsley and 2 Tbs. of the lemon juice. Add the cumin, ginger, turmeric, the saffron and its soaking liquid and the salt. Process to a pulpy puree. Transfer the mixture to a large resealable plastic bag. Add the garlic and 3 Tbs. of the olive oil. Then add the chicken breasts or thighs, seal the bag and massage for a few minutes to coat the chicken with the marinating mixture. Refrigerate for at least 8 hours or up to 24 hours.
• Put the olives in a large, heavy tagine or pan and add water to cover. Set over medium-high heat and bring to a simmer, then simmer for 5 minutes. Drain the olives and set aside. Thoroughly dry the pan with a paper towel.
• In the same tagine or dutch-oven, over medium-high heat, warm 1 tablespoon of the olive oil, then add the lemon slices and sear until browned, 3 to 5 minutes. Transfer lemon slices to a plate. Then add the remaining 2 Tbs. olive oil to the tagine or pan.
• Remove the chicken from the marinade, shaking off the excess and reserving the marinade. Working in batches, sear the chicken in the pan, (skin side down if using thighs) until golden brown, 5 to 6 minutes each. Transfer to another plate and set aside.
• Pour the broth into the tagine or pan, stirring to scrape up the browned bits from the pan bottom. Stir in the reserved marinade and add the chicken in a single layer and any juices from the plate. Add the cinnamon stick. Bring to a boil, then cover and reduce the heat to medium-low. Simmer until the chicken is opaque throughout, about 40 minutes.
• Add the olives, the reserved lemon slices and the remaining 2 tablespoons lemon juice to the tagine or the pan with the chicken.
• Cover and simmer until the chicken is tender, 15-25 minutes. This time depends upon if you are using breasts or thighs and their size. The chicken should be fall off the bone tender.
• Garnish the stew with chopped cilantro and parsley and serve immediately. Serves 4.