Tagine T'Faia

Season the jointed chicken pieces evenly with salt, black pepper, and ground ginger.

Heat butter or oil in a large tagine or heavy-bottomed pot over medium-high heat until shimmering.

Add the seasoned chicken pieces and brown them on all sides until golden, turning occasionally.

Stir the saffron into a small cup of warm water and let it infuse for 1 minute to release its color and flavor.

Remove the browned chicken from the pot and set aside, then add the finely chopped onions to the remaining oil and cook until softened and translucent.

Return the chicken to the pot and add the saffron-infused water along with half of the finely chopped parsley, stirring to combine.

Reduce heat to low, cover the tagine or pot, and simmer gently until the chicken is cooked through and tender.

Arrange the hard boiled eggs around the chicken in the tagine and scatter the blanched almonds over the top.

Cover and continue to cook gently for 5 minutes to warm the eggs and almonds through.

Taste and adjust seasoning with salt and pepper if needed, then garnish with the remaining finely chopped parsley before serving.