Moroccan Chicken Tagine with Olives, Preserved Lemon, and Quinoa

• 1 Moroccan preserved lemon, pulp separated from the skin and skin sliced into pieces
• 1/4 cup fresh Italian parsley
• 1/4 cup fresh cilantro
• 5 garlic cloves, peeled
• 1-inch knob of ginger, peeled
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 3 Tbsp olive oil
• 1 lb. boneless skinless chicken thighs
• 1 medium yellow onion, roughly chopped
• 1 cup water
• 6 green olives, pitted and chopped
• 6 Kalamata olives, pitted and chopped
• 4 cups cooked quinoa (or your favorite flat bread)

In a blender, add the preserved lemon pulp, parsley, cilantro, garlic, ginger, ground turmeric, cumin, smoked paprika and kosher salt; blend until a smooth paste forms. Heat a Verde Braiser Pan with 2 Tbsp of olive oil. Add the chicken and sear it on all sides. Transfer chicken to a separate bowl. Add the remaining oil into the braiser. When the oil is hot, add the onion and blended herbs and spices. Sauté for 3- 4 minutes over medium heat. Add the water and chicken into the pan and cook for 20 minutes with the lid on. Mix in the chopped olives and preserved lemon skin and cook on low for 5 minutes without the lid. Garnish with chopped parsley and serve on a bed of quinoa or with your favorite flat bread.

Leftovers can be refrigerated and easily reheated for a delicious lunch option throughout the week!