Tagine Of Chicken With Preserved Lemons And Cerignola Olives | Emerils.com

Ingredients

• 4 to 6 pieces bone-in chicken, such as legs and thighs
• Juice from 1/2 lemon
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• 2 medium yellow onions, thinly sliced
• 3 cloves garlic, crushed
• 1/4 teaspoon saffron threads
• 1/2 teaspoon ground ginger
• 2 tablespoons chopped preserved lemon peel
• 1 cup pitted, sliced Cerignola olives
• 1 1/2 cups chicken stock or canned low-sodium chicken broth
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh flat-leaf parsley leaves
• Steamed couscous or rice, for serving