Step 2: Brown the Chicken
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the chicken on all sides, about 3–4 minutes per side. You are not cooking it through at this stage — just building a golden crust for depth of flavor. Remove and set aside.
Step 3: Build the Base
Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the sliced onions and cook, stirring occasionally, for 8–10 minutes until softened and lightly golden. Add the garlic and fresh ginger and cook for another 2 minutes until fragrant.
Step 4: Simmer Low and Slow
Add the diced tomatoes and chicken broth to the pot, scraping up any browned bits from the bottom. Return the chicken to the pot, nestling the pieces into the sauce. Add the preserved lemon rind and honey. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 40–45 minutes until the chicken is completely tender and falling off the bone.
Step 5: Add Olives and Finish
In the last 10 minutes of cooking, add the green olives. Taste the sauce and adjust seasoning with salt, pepper, or a squeeze of lemon juice. If the sauce is too thin, uncover the pot and let it reduce for a few minutes.
