Moroccan Lemon Chicken and Olive Tagine

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Season chicken pieces with salt and pepper. Add chicken to the pot and brown on all sides for 5-7 minutes. Remove chicken and set aside.

Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, cumin, turmeric, ginger, and saffron (if using), cooking for 1 minute until fragrant.

Return chicken to the pot. Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.

Stir in green olives and diced preserved lemon. Reduce heat to low, cover, and simmer for 30 minutes, or until chicken is cooked through and tender.

Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.