Moroccan Chicken Tagine | olivemagazine

Ingredients

• 2 tbsp olive oil
• 1 lemon juiced
• 1 tsp ground turmeric
• 1 tsp ground ginger
• 4 chicken legs
• 4 tbsp olive oil
• 4 large onions sliced
• 20g coriander leaves and tender stems finely chopped, plus extra to serve
• 4 garlic cloves minced or pressed
• small pinch of saffron threads (optional)
• 150ml chicken stock
• 2 small preserved lemons flesh and rind finely chopped
• 120g red pitted olives such as Kalamata
• crusty bread or couscous to serve