📝 About This Recipe
Transport your kitchen to the vibrant souks of Marrakech with this quintessential Moroccan masterpiece. This slow-cooked braise features succulent chicken thighs infused with the golden warmth of saffron and ginger, balanced by the unique salty-tart punch of preserved lemons and buttery cracked olives. It is a harmonious celebration of North African flavors, offering a tender, melt-in-your-mouth texture that only patient simmering can achieve.
🥗 Ingredients
The Chicken & Marinade
- 3 pounds Chicken Thighs (bone-in, skin-on for maximum flavor)
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 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 Smoked Paprika (sweet Spanish style)
The Aromatics & Braising Liquid
- 2 large Yellow Onions (grated or very finely diced to create a thick sauce)
- 1.5 cups Chicken Stock (low sodium)
- 1 piece Cinnamon Stick (about 3 inches long)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
The Signature Finish
- 2 whole Preserved Lemons (pulp removed, rinds rinsed and sliced into strips)
- 1 cup Pitted Green Olives (preferably Castelvetrano or Picholine)
- 1 teaspoon Honey (to balance the acidity)
- 1/2 lemon Fresh Lemon Juice (squeezed fresh at the end)
👨🍳 Instructions
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1
In a large bowl, whisk together 2 tablespoons of olive oil, minced garlic, ginger, turmeric, paprika, and the saffron water. Toss the chicken thighs in this marinade until well coated, and let sit 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 heavy-bottomed tajine or a wide Dutch oven over medium-high heat.
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3
Brown the chicken thighs in batches, skin-side down, 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
Lower the heat to medium. In the same pot, add the grated onions and a pinch of salt. Cook, stirring frequently, for 8-10 minutes until the onions are soft and translucent, but not browned.
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5
Stir in half of the chopped cilantro and parsley, allowing the herbs to release their fragrance into the onions.
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6
Place the chicken thighs back into the pot on top of the onion bed, skin-side up. Pour in the chicken stock and add the cinnamon stick.
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7
Bring the liquid to a gentle simmer. Cover the tajine with its conical lid (or a tight-fitting lid for a Dutch oven) and reduce heat to low.
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8
Braise the chicken gently for 45 minutes. The meat should be starting to pull away from the bone.
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9
Remove the lid. Stir in the sliced preserved lemon rinds, the green olives, and the honey. If the sauce looks too thin, increase the heat slightly to reduce it for 10 minutes uncovered.
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10
Taste the sauce. Preserved lemons and olives are salty, so you likely won't need extra salt, but adjust according to your preference.
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11
Stir in the remaining fresh herbs and the squeeze of fresh lemon juice just before serving to brighten the flavors.
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12
Serve directly from the tajine pot to maintain heat and present the dish beautifully at the table.
💡 Chef's Tips
Always rinse your preserved lemons under cold water before slicing to remove excess brine salt. Grate your onions instead of chopping them; they will dissolve into a beautiful, thick 'jammy' sauce known as 'daghmira'. Use bone-in chicken thighs; chicken breast will dry out during the long braising process required for authentic flavor. If you don't have a traditional clay tajine, a heavy cast-iron Dutch oven is the best substitute for even heat distribution. Don't skip the saffron; it provides the signature golden hue and earthy aroma that defines this dish.
🍽️ Serving Suggestions
Serve over a bed of fluffy, steamed couscous to soak up the aromatic sauce. Pair with a side of warm crusty Moroccan Khobz or pita bread for dipping. A simple side salad of thinly sliced cucumbers and tomatoes with cumin and lemon juice provides a refreshing contrast. Serve with a glass of chilled, crisp Rosé or a traditional Moroccan Mint Tea. Top with toasted slivered almonds for an extra layer of crunch and luxury.