Instructions

Season the chicken thighs with salt and pepper.

Add the olive oil to a large skillet set over medium-high heat.

Sear the chicken thighs skin side down. Leave them undisturbed for at least 2 minutes or until the skin is copper in color and crisp.

Remove the chicken to a plate, then turn the heat down to medium.

Add the onions and a pinch of sea salt.

Sauté the onions until tender and lightly golden, about 5 to 7 minutes. Add the garlic, turmeric, saffron, cinnamon, and chili flake.

Remove the flesh from the preserved lemon and finely mince the peel. Add this to the pan.

Carefully add the white wine. Bring to a simmer then reduce the wine for 2 minutes.

Add the chicken broth then return the chicken and the juices on the plate to the pan.

Scatter the olives and raisins over the top then cover the pan with a lid and simmer for 12 minutes or until the chicken is cooked through.

I like to finish the tagine in the broiler to crisp up the skin and caramelize the raisins. Broil for just a moment until the chicken skin crisps. Don’t walk away from the pan as I did - the broiler acts fast.

Serve warm over rice or couscous.