Braised Chicken “Tagine” with Olives, Preserved Lemons and Apricots

In a medium bowl, whisk together the ras el hanout, cayenne pepper, ginger and olive oil. Add the chicken thighs to the bowl, and season with salt and pepper to taste. Thoroughly coat the chicken with the spices, and allow to marinate for 30 minutes but up to 2 hours.

While the chicken is marinating, prep the rest of your ingredients.

Fried lemon slices are a quick alternative to preserved lemons if you don’t have access to them. Simply slice a lemon as thin as you can, lightly fry them in olive oil for 3-5 minutes or until the skins crisp, then immediately sprinkle with salt.

Preheat the oven to 400° F. Once the chicken is marinated, heat a wide, heavy pan over medium heat and add the olive oil. Lightly brown the chicken, presentation side down, until the spices are lightly toasted, about 2 minutes. Flip and repeat, then remove from the pan and set aside.

Add the onions to the pan, and cook until softened. Stir in the garlic and cook for an additional 30 seconds, or until aromatic.

Return the chicken to the pan, add the water, and top with the preserved lemon slices, olives, and apricots.

Cover the pan with a lid and transfer to the oven. Cook until the chicken is tender, 30-35 minutes (or 40-45 minutes if stovetop braising.)

If braising in the oven, increase the heat to 425°. Uncover the pan and continue to cook for an additional 10 minutes. Sprinkle with cilantro before serving.