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.
Step 6: Serve
Transfer to a large serving dish or bring the pot straight to the table. Scatter generously with fresh cilantro and parsley. Serve hot with fluffy couscous, crusty bread, or steamed rice to soak up every drop of the incredible sauce.
