📝 About This Recipe
Transport your senses to the bustling souks of Marrakech with this soul-warming Moroccan classic. This dish features succulent chicken thighs slow-braised in a golden broth of ginger, turmeric, and saffron, balanced by the salty tang of cured olives and the unique floral punch of preserved lemons. It is a masterclass in the balance of sweet, savory, and acidic flavors, resulting in meat that literally falls off the bone.
🥗 Ingredients
The Chicken and Marinade
- 2.5 lbs Chicken thighs (bone-in, skin-on for maximum flavor)
- 3 tablespoons Extra virgin olive oil (divided)
- 4 cloves Garlic (minced)
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground turmeric
- 1 teaspoon Sweet paprika
- 1/2 teaspoon Cumin (ground)
The Aromatics and Braise
- 2 large Yellow onion (finely grated or very finely chopped)
- 1 pinch Saffron threads (steeped in 2 tablespoons of warm water)
- 1.5 cups Chicken stock (low sodium)
- 1 piece Cinnamon stick (approx 3 inches long)
- 1 whole Preserved lemon (pulp removed, rind thinly sliced)
- 1 cup Castelvetrano or Kalamata olives (pitted)
Fresh Herbs and Finish
- 1/2 cup Fresh cilantro (finely chopped)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- to taste Salt and black pepper (be cautious with salt as olives/lemons are salty)
👨🍳 Instructions
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1
In a large bowl, whisk together 2 tablespoons of olive oil, the minced garlic, ginger, turmeric, paprika, and cumin. Pat the chicken dry with paper towels and toss in the spice mixture until thoroughly coated. Let marinate for at least 20 minutes (or up to 4 hours in the fridge).
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2
Heat the remaining 1 tablespoon of olive oil in a traditional clay tagine or a heavy-bottomed Dutch oven over medium heat.
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3
Brown the chicken pieces in batches, skin-side down first, until the skin is golden and crisp (about 5-7 minutes). Flip and sear for 2 minutes on the other side. Remove chicken and set aside on a plate.
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4
In the same pot, add the grated onions. Use a wooden spoon to scrape up the brown bits (fond) from the bottom of the pan. Sauté the onions for 8-10 minutes until they are soft, translucent, and slightly caramelized.
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5
Stir in the saffron and its soaking water, the cinnamon stick, and half of the chopped cilantro and parsley.
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6
Place the chicken pieces back into the pot, nestling them into the onion mixture. Pour in the chicken stock until it reaches about halfway up the sides of the chicken.
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7
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover with the tagine lid or a tight-fitting Dutch oven lid.
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8
Simmer gently for 45 minutes. The chicken should be very tender but not falling apart yet.
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9
Add the sliced preserved lemon rinds and the olives to the pot. Cover and continue to simmer for another 15 minutes.
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10
Remove the lid and check the consistency of the sauce. If it's too thin, remove the chicken and simmer the sauce on medium-high for 5 minutes to reduce it to a silky glaze.
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11
Taste the sauce before adding any salt; the preserved lemons and olives provide significant salinity.
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12
Garnish generously with the remaining fresh cilantro and parsley just before serving.
💡 Chef's Tips
Grating the onions instead of chopping them is a traditional secret; it creates a thick, jam-like sauce that clings to the chicken. If you don't have preserved lemons, use the zest of one fresh lemon and a squeeze of juice, though the flavor will be less complex. Always use bone-in chicken; the marrow adds a depth of flavor and body to the sauce that boneless cuts cannot provide. Avoid over-salting early in the process; the salt from the olives and preserved lemons intensifies as the sauce reduces. For a touch of sweetness, you can add a handful of dried apricots or golden raisins during the last 20 minutes of cooking.
🍽️ Serving Suggestions
Serve over a bed of fluffy, buttered couscous to soak up every drop of the golden sauce. Pair with a crisp Moroccan carrot salad dressed in lemon and cumin for a refreshing contrast. Warm crusty bread or pita is essential for dipping into the flavorful onion base. A glass of chilled, dry Rosé or a hot glass of Moroccan Mint Tea complements the spices beautifully. Add a side of roasted eggplant or 'Zaalouk' for a truly authentic Moroccan feast.