While the word 'tagine' refers to the unique conical cooking vessel, this recipe can be easily prepared in a heavy-bottomed pot or Dutch oven. The slow-cooking process is what makes the chicken incredibly tender and allows the deep, complex flavors of the spices, onion, and garlic to fully develop. The briny olives and the subtle zest of lemon add a wonderful contrast to the rich sauce. This is a dish that requires patience, but the result is a rewarding, flavorful meal that is well worth the wait. It's a taste of Algerian heritage in every spoonful.
To reduce the saltiness of the olives, blanch them first. Place the olives in a small pot with water, bring to a boil, and simmer for about 5 minutes. Drain and rinse them, then set aside.
Pat the chicken pieces dry with a paper towel and season with salt and pepper.
In a large pot or tagine, heat the olive oil over medium-high heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set it aside.
Lower the heat to medium. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic, turmeric, ginger, cumin, and black pepper. Cook for another minute, stirring constantly, until the spices are fragrant.
Return the browned chicken to the pot. Pour in the chicken or vegetable stock, making sure the liquid covers most of the chicken. Bring to a simmer, then reduce the heat to low, cover the pot, and let it cook for 45-60 minutes, or until the chicken is very tender.
Add the prepared olives to the pot and continue to simmer, uncovered, for another 15 minutes to allow the sauce to thicken slightly and the flavors to combine.
Taste the sauce and adjust the seasoning with more salt or a squeeze of lemon juice if desired. Garnish with a generous sprinkle of fresh parsley. Serve the Tajine hot, straight from the pot, with fresh bread or couscous on the side.