Lemon Chicken Tagine

• 2 tablespoons olive oil
• 2 cups sweet onion, peeled and coarsely chopped
• 4 to 6 skin-on chicken thighs
• 4 large cloves garlic, peeled and minced
• A generous ½ teaspoon turmeric
• 1 teaspoon fresh gingerroot, peeled and chopped, or ¼ teaspoon powdered garlic
• Coarse salt and freshly ground black pepper
• Zest of 1 small lemon
• ½ of a small lemon
• Saffron threads
• Small potatoes
• Fresh parsley

Preheat a large, deep skillet over medium heat, add olive oil, and swirl to coat the bottom of the pan. Saute onions until they are soft, add garlic and chopped ginger, and cook 1 minute more. Move onion mixture to the sides of the pan. Season the chicken with salt and pepper and place it skin side down in the pan. Cook 5 to 10 minutes to brown the skin, then turn the chicken over.

Distribute the onion mixture over the top of the thighs. Sprinkle each with lemon zest, turmeric, and a pinch of saffron threads. Pour ¾ cup water around the chicken thighs, cover, and cook 20 minutes. Add small potatoes, cover, and cook 25 to 30 minutes more until the potatoes are knife tender and the chicken reaches 165 degrees on an instant read thermometer. Add a little extra water to the pan if needed during the cooking process.