Chicken Tagine with Preserved Lemon and Olives

Method

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1. 1Rub the chicken all over with the grated onion, garlic, ginger, turmeric, cumin, paprika, salt, pepper and 1 tbsp olive oil. If you have time, marinate in the fridge for at least 30 minutes, ideally overnight.
2. 2Heat the remaining oil in a wide, heavy pot with a lid (a cast-iron casserole is perfect) over medium-high heat. Brown the chicken skin side down first, then on the other side, about 8-10 minutes in total, until golden.
3. 3Scatter the sliced onion around the chicken and stir for 3-4 minutes until slightly softened. Add any leftover marinade, the cinnamon stick and the saffron with its water.
4. 4Pour in the hot water; it should come about halfway up the chicken. Cover, lower the heat and simmer for 35 minutes, until the meat pulls easily from the bone with a fork.
5. 5Meanwhile, scrape out and discard the pulp of the preserved lemon and cut the rind into thin strips. Soak the olives in water for 5 minutes to tame their bitterness, then drain.
6. 6Add the lemon rind, olives and half the herbs to the pot. Simmer uncovered for 10 more minutes, until the sauce has reduced enough to coat the back of a spoon.
7. 7Taste and adjust the salt, then remove the cinnamon stick. Garnish with the remaining herbs and serve with crusty bread or couscous.