This classic Moroccan tagine, cooked in a clay pot, slowly simmers chicken with green olives and preserved lemon in a spiced sauce. Its savory, tangy flavor pairs well with couscous or bread.
Soften the onion and garlic in olive oil over medium heat. Add the chicken thighs and brown for 8 minutes on all sides.
Stir in the turmeric, ground ginger, cumin, and salt. Add the water.
Cover the pot and cook over low heat for 35 minutes, until the chicken is tender.
Add the olives and sliced preserved lemon. Cook uncovered over medium-low heat for 10 more minutes, until the sauce thickens slightly. Taste before adding salt because preserved lemon is salty.
Sprinkle with fresh cilantro and serve hot with couscous or bread.
Store covered in the refrigerator for up to 3 days; let it rest for 1 day to deepen the flavor. Freeze for up to 2 months and reheat gently over low heat.
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