Chicken Tagine with Fennel Preserved Lemons and Green Olives

Ingredients

• For the marinade:
• 1 large shallot
• 3 garlic cloves
• 2-inch knob ginger, peeled
• 1 cup cilantro leaves, plus more for garnish
• Zest of 1 lemon
• Juice of 1 lemon
• 1 teaspoon salt
• ¼ cup olive oil
• For the tagine:
• 4 whole chicken legs
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 fennel bulb, trimmed, quartered, and thinly sliced
• One 15-ounce can chickpeas, rinsed and drained
• 1 quart chicken stock or water
• 2 small preserved lemons, pith removed, and zest thinly sliced
• ½ pound pitted green olives (kalamata)
• 2 teaspoons fresh thyme (optional)

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