Chicken Tagine

A fragrant Moroccan stew of chicken thighs braised with preserved lemons, green olives, and a golden saffron-ginger broth. Slow-cooked in a conical tagine pot until the meat falls off the bone.

Ingredients

• 2.5 lb bone-in, skin-on chicken thighs
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ¼ tsp saffron threads, crumbled
• 1 cup chicken broth
• 2 preserved lemons, pulp discarded, rind thinly sliced
• 1 cup green olives (Castelvetrano or picholine)
• ½ cup fresh cilantro, chopped

Method

1. Season the chicken thighs generously with salt and pepper. Heat olive oil in a tagine, Dutch oven, or heavy-bottomed pot over medium-high heat. Sear the chicken skin-side down for 5 minutes until golden. Flip and sear 2 more minutes. Remove and set aside.
2. In the same pot, add onion and cook for 5 minutes until softened. Add garlic and ginger, stirring for 1 minute until fragrant.
3. Add turmeric, cumin, cinnamon, and saffron. Stir for 30 seconds to bloom the spices. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
4. Return the chicken to the pot, nestling it into the liquid. Add the preserved lemon rinds. Bring to a simmer, then reduce heat to low. Cover and cook for 40 minutes.
5. Add the olives and cook uncovered for an additional 10 minutes to let the sauce reduce and thicken slightly.
6. Taste the sauce and adjust salt if needed. Garnish with fresh cilantro and serve over couscous or with crusty bread.

Chef's note: Preserved lemons are not optional -- they define this dish. Find them at Middle Eastern grocers or make your own 4 weeks ahead with just lemons and salt. If using a slow cooker, sear the chicken first, then cook on low for 6 hours.

Nutrition per serving

More Moroccan recipes

• Harira
• Moroccan Couscous