Moroccan Lemon Chicken Tagine With Olives

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1. 1Step 1: Heat olive oil in a large pan over medium-high heat. Season the chicken thighs with salt and sear them on all sides until golden brown. Remove from the pan and set aside.
2. 2Step 2: In the same pan, add more olive oil if needed. Add the sliced onions and minced garlic, seasoning with a pinch of salt. Cook until the onions are soft and fragrant.
3. 3Step 3: Add the saffron to a small amount of hot water and let it bloom for 10 minutes while you prepare the next steps.
4. 4Step 4: Return the chicken to the pan. Stir in the cumin, turmeric, paprika, ginger, cinnamon, bay leaves, preserved lemons, olives, and the bloomed saffron. Pour in the chicken stock and stir everything together.
5. 5Step 5: Bring the mixture to a gentle simmer. Cover and cook for about 20 minutes, or until the chicken is tender and fully cooked.
6. 6Step 6: Stir in chopped cilantro and taste the sauce. Adjust seasoning with sugar and salt if needed. Serve over couscous, rice, or mashed potatoes, and add fresh lemon zest and ground black pepper.
7. 7Step 7: Moroccan spiced couscous