Chicken tagine with olives and preserved lemon

Method

1. 1 Marinate the chicken thighs with turmeric powder, ginger, crushed garlic, saffron pistils steeped in warm water, and olive oil for 30 minutes.
2. 2 Arrange sliced onions at the bottom of the tagine pot, place the chicken on top, and pour all of the marinade over it.
3. 3 Add just enough water to cover the ingredients, then cover and simmer over low heat for 35 minutes.
4. 4 Add the potato wedges and simmer for another 20 minutes until the potatoes are tender and the sauce has thickened.
5. 5 Add the green olives and shredded pickled lemon zest, simmer for 5 minutes, then sprinkle with parsley and turn off the heat.

With an appliance

• Pressure cooker 1 hr

  Replace step 3: simmer the chicken under high pressure for 10 minutes, then quickly release the pressure; in step 4, continue cooking the potatoes with the lid open for 15 minutes, then add the olives and lime/salt mixture to prevent them from becoming mushy.