Step 1: The Saffron Infusion: Steep the pinch of saffron threads in ⅔ cup (150ml) of warm water for 5 minutes. Stir in the olive oil, minced garlic, ginger powder, turmeric, salt, black pepper, and cinnamon.
Step 2: Marinate the Chicken: Pour the spice mixture directly into the base of your tagine or a heavy-bottomed pot. Add the 1 kg of chicken, massaging the liquid thoroughly into the meat. Arrange the chicken in a flat, single layer at the bottom.
Step 3: Build the Onion Mountain: Slice the 1.5 kg of onions into thin half-moons (demi-circles) and Pile them entirely over the chicken. Do not mix them in. (Unsure how this should look? Check the 'Onion Mountain' photo tutorial in the post above!). Sprinkle the top of the onions with an extra pinch of cinnamon, salt, and black pepper.
Step 4: The Slow Simmer: Cover the pot tightly with its lid and place it on low to medium heat. Let it cook completely undisturbed (do not stir!) for exactly 2 hours so the onions gently steam and melt.
Step 5: Thicken and Serve: Check the tagine at the 2-hour mark. If the sauce is too watery, Simmer uncovered for 10–15 minutes until it reduces into a thick, jam-like glaze. (Scroll up to see the final texture photos so you know exactly when to take it off the heat!). Serve hot directly from the pot with fresh crusty bread!
