This tagine with preserved lemon and olives is one of Morocco’s most well known dishes.
Heat 2 tbsps of the olive oil in a large saucepan over a medium high heat. Add the chicken legs, skin side down, and sear for about 5 minutes until golden brown. The oil should be very hot before adding the chicken, and sizzle when the skin touches the pan. Transfer the seared chicken to a dish and set aside until ready to use.
Reduce the heat under the saucepan to medium low and heat the remaining 2 tbsps olive oil. Add the onions, cover the pan and leave to cook for about 20 minutes until they are soft and translucent, stirring occasionally.
Add the coriander, garlic, paprika, cumin, salt, pepper and saffron to the pan and cook, stirring occasionally, for 5 minutes. Return the chicken to the pan, pour in the stock and lemon juice and bring to the boil over a high heat. Cover the pan and reduce heat to medium low. Simmer gently for about an hour until the chicken is fully cooked.
Remove the chicken legs fromthe pan and set aside. Continue cooking the onion sauce over a medium low heat, uncovered and stirring occasionally, for about 30 minutes or until most of the liquid has evaporated.
Stir the chopped preserved lemons and the olives into the sauce and cook for a further 10 minutes. Check seasoning.
To serve return the chicken legs to the pan for about 5 minutes to heat through. Scatter with extra chopped preserved lemon and olives then serve immediately with couscous or crusty bread.