Moroccan
Chicken Tagine with Preserved Lemon and Olives
Moroccan chicken braised with saffron, ginger, preserved lemon, olives, cilantro, and parsley.
6 servings · 35 minutes prep · 75 minutes cook
Ingredients
Ingredients
- 1/2 teaspoon saffron threads
- 2 tablespoons warm water
- 1 large preserved lemon
- 4 garlic cloves, finely grated
- 1 tablespoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 cup flat-leaf parsley, finely chopped
- 1/2 cup cilantro, finely chopped
- 3 tablespoons extra-virgin olive oil
- 1 whole chicken, 4 pounds, cut into 8 pieces, skin removed
- 2 large yellow onions, halved and thinly sliced
- 1 cinnamon stick
- 1 cup water
- 1 cup cracked green Moroccan olives, rinsed
Directions
Prepare the Preserved Lemon and Marinade
- Crumble the saffron into the warm water and steep for 10 minutes. Quarter the preserved lemon; remove and reserve the peel, then scrape the pulp from the rind and mince the pulp.
- Mix the saffron water, minced preserved-lemon pulp, garlic, ginger, turmeric, black pepper, salt, parsley, cilantro, and olive oil. Rub thoroughly over the chicken. Cover and refrigerate for 2 hours.
Arrange and Cook the Tagine
- Spread the onions in the base of a tagine and add the cinnamon. Arrange the chicken and all marinade over the onions, placing dark meat toward the hotter outer edge. Add the water around the sides.
- Cover and bring slowly to a simmer over medium-low heat. Reduce to low and cook for 45 minutes without stirring, occasionally rotating the vessel. Turn the chicken pieces and cook, covered, for 20 to 30 minutes more, until the breast reaches {{temperature:165°F}} and the thighs reach {{temperature:175°F}}, removing breast pieces earlier if necessary.
Add the Olives and Finish
- Cut the reserved preserved-lemon peel into thin strips. Add it with the olives for the final 10 minutes. If the sauce is watery, transfer the chicken to a platter and reduce the sauce uncovered until glossy and concentrated. Return the chicken and serve from the tagine.
