Moroccan Chicken Tagine with Preserved Lemons & Olives
A fragrant North African braise where tender chicken thighs mingle with briny olives and the unique, floral punch of preserved lemons. Serve over couscous.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 large onion, grated
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- Pinch of saffron threads, bloomed in 2 tbsp warm water
- 2 preserved lemons, pulp discarded, rind thinly sliced
- 1 cup green olives (Castelvetrano or similar)
- 1/2 cup chicken broth
- 3 tablespoons olive oil
- Fresh cilantro for garnish
- Salt and pepper
Instructions
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1
Season chicken thighs with salt, pepper, ginger, turmeric, and cinnamon. Heat olive oil in a tagine or Dutch oven over medium-high heat. Brown chicken on both sides, about 4 minutes per side. Remove and set aside.
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2
Reduce heat to medium. Add grated onion and garlic, cook until softened, about 5 minutes. Add saffron water and chicken broth. Stir well.
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3
Return chicken to the pot, nestling it into the liquid. Scatter preserved lemon rinds and olives around the chicken. Bring to a simmer, cover, and cook on low for 40-45 minutes until chicken is very tender.
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4
Garnish with fresh cilantro and serve over fluffy couscous with plenty of the braising liquid spooned over.
