📝 About This Recipe
Transport your senses to the bustling souks of Marrakech with this quintessential Moroccan masterpiece. This slow-cooked treasure balances the salty tang of cured lemons with the earthy warmth of saffron and ginger, creating a silky sauce that coats tender, fall-off-the-bone chicken. It is a celebratory dish that marries centuries of North African tradition with vibrant, sun-drenched flavors.
🥗 Ingredients
The Poultry and Marinade
- 3 pounds Chicken thighs and drumsticks (bone-in, skin removed for authenticity)
- 3 tablespoons Extra virgin olive oil
- 4 cloves Garlic (minced into a paste)
- 1 teaspoon Ground ginger
- 1 teaspoon Turmeric
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
- 1/2 teaspoon Kosher salt (use sparingly as lemons and olives are salty)
- 1/2 teaspoon Black pepper (freshly cracked)
The Aromatics and Base
- 2 large Yellow onions (very finely grated or minced to create a thick sauce)
- 1 piece Cinnamon stick (about 3 inches long)
- 1/4 cup Fresh cilantro (finely chopped)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1.5 cups Chicken stock (low sodium)
The Signature Finish
- 2 small Preserved lemons (flesh removed, rinds rinsed and sliced into strips)
- 1 cup Green olives (cracked Moroccan or Castelvetrano)
- 1 tablespoon Unsalted butter (cold, to emulsify the sauce)
👨🍳 Instructions
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1
In a large bowl, whisk together the olive oil, minced garlic, ginger, turmeric, saffron (with its soaking water), salt, and pepper to create a vibrant marinade.
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2
Add the chicken pieces to the bowl, tossing thoroughly to ensure every crevice is coated in the spice mixture. Let it marinate for at least 20 minutes, or refrigerate for up to 4 hours for deeper flavor.
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3
Place a large heavy-bottomed tagine or a deep Dutch oven over medium heat. Add a splash of oil and brown the chicken pieces in batches until golden on all sides (about 4-5 minutes per side). Remove chicken and set aside.
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4
In the same pot, add the finely grated onions and the cinnamon stick. Sauté for 8-10 minutes, stirring frequently, until the onions are soft, translucent, and beginning to melt into a jam-like consistency.
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5
Stir in half of the chopped cilantro and parsley, allowing the herbs to release their fragrance into the onion base for about 1 minute.
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6
Nestle the browned chicken pieces back into the pot, pouring in any accumulated juices from the plate.
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7
Pour the chicken stock over the meat until it is partially submerged. Bring the liquid to a gentle simmer.
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8
Reduce the heat to low, cover the tagine or pot tightly, and simmer gently for 45 to 50 minutes. The chicken should be very tender and nearly falling off the bone.
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9
While the chicken cooks, prepare the preserved lemons by discarding the pulp (which is too salty) and slicing the rinds into thin julienne strips.
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10
Once the chicken is cooked, remove the lid. Add the sliced preserved lemon rinds and the olives to the pot.
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11
Increase the heat to medium-high for 5-7 minutes to reduce the sauce. You want the liquid to thicken into a rich, golden 'daghmira' sauce that clings to the chicken.
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12
Just before serving, stir in the cold butter and the remaining fresh herbs. This adds a professional glossy finish and a burst of freshness.
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13
Taste the sauce before adding any extra salt; the olives and lemons usually provide enough salinity. Discard the cinnamon stick and serve immediately.
💡 Chef's Tips
Grating the onions rather than chopping them is the secret to a thick, authentic Moroccan sauce. Always rinse your preserved lemons under cold water to remove excess brine, and use only the rind for the best texture. If you don't have a tagine, a heavy Dutch oven works perfectly as it retains the low, steady heat required for braising. Be careful with salt; the preserved lemons and olives act as natural salt bombs, so season the chicken lightly at the start. For an extra layer of flavor, toast your saffron threads in a dry pan for 30 seconds before crushing and soaking them.
🍽️ Serving Suggestions
Serve alongside fluffy couscous steamed with a pinch of salt and a knob of butter. Pair with warm, crusty Moroccan khobz or pita bread to soak up the luxurious golden sauce. A crisp Moroccan carrot and cumin salad provides a refreshing temperature contrast. Enjoy with a glass of hot mint tea, poured from a height to create a traditional foam. Roasted almond slivers sprinkled on top add a delightful crunch and nutty finish.