📝 About This Recipe
Transport your senses to the bustling souks of Marrakech with this vibrant, aromatic chicken tagine, reimagined for the modern kitchen. This dish marries succulent chicken thighs with the punchy tang of preserved lemons and the briny depth of cured green olives, all bathed in a golden saffron-infused sauce. By using the Instant Pot, we achieve hours of slow-cooked depth in a fraction of the time, ensuring a melt-in-your-mouth texture that is traditionally reserved for clay-pot cooking.
🥗 Ingredients
The Poultry & Marinade
- 2.5 pounds Chicken Thighs (bone-in, skin-on for maximum flavor)
- 2 tablespoons Extra Virgin Olive Oil (divided)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatic Base & Spices
- 1 large Yellow Onion (finely grated or very finely minced)
- 4 pieces Garlic Cloves (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Cinnamon
- 1 pinch Saffron Threads (crushed and soaked in 2 tbsp warm water)
The Braising Liquid & Finishers
- 3/4 cup Chicken Bone Broth (low sodium)
- 1 whole Preserved Lemon (flesh discarded, rind thinly sliced)
- 1 cup Castelvetrano or Picholine Olives (pitted)
- 1/4 cup Fresh Cilantro (chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (chopped)
- 1/2 lemon Fresh Lemon Juice (for a bright finish)
👨🍳 Instructions
-
1
Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
-
2
Turn the Instant Pot to 'Sauté' mode and add 1 tablespoon of olive oil. Once shimmering, sear the chicken in batches, skin-side down, until golden and crisp (about 5-6 minutes). Remove to a plate.
-
3
Add the remaining tablespoon of oil to the pot. Stir in the grated onion and sauté for 3-4 minutes until translucent and slightly softened.
-
4
Add the minced garlic and grated ginger, cooking for 1 minute until fragrant. Do not let the garlic burn.
-
5
Stir in the turmeric, cumin, and cinnamon. Toast the spices for 30 seconds to release their essential oils.
-
6
Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. This prevents the 'Burn' notice and adds immense flavor.
-
7
Stir in the saffron and its soaking water. Place the seared chicken thighs back into the pot, nestling them into the liquid.
-
8
Secure the lid and set the steam release valve to 'Sealing'. Select 'Manual/Pressure Cook' on High Pressure for 10 minutes.
-
9
When the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam.
-
10
Open the lid and gently stir in the sliced preserved lemon rinds and the olives. The residual heat will warm them through.
-
11
Optional: If the sauce is too thin, remove the chicken and turn on 'Sauté' for 3-5 minutes to reduce the liquid until it coats the back of a spoon.
-
12
Stir in the fresh cilantro, parsley, and a squeeze of fresh lemon juice. Taste and adjust seasoning, keeping in mind the olives and lemons are naturally salty.
-
13
Serve the chicken and plenty of sauce over a bed of fluffy couscous.
💡 Chef's Tips
Always grate your onions rather than chopping them; the onion juice creates a thick, silky sauce typical of authentic tagines. Do not use the flesh of the preserved lemon as it is overly salty; the rind is where the floral, citrus aroma lives. If you can't find preserved lemons, use the zest of one large lemon and an extra pinch of salt, though the flavor profile will differ slightly. For the best results, use bone-in thighs; boneless meat tends to dry out under high pressure and lacks the collagen that gives the sauce body. If you prefer crispy skin, pop the cooked chicken under a broiler for 2-3 minutes before serving.
🍽️ Serving Suggestions
Serve over buttery steamed couscous with toasted slivered almonds for crunch. Pair with a side of warm crusty Moroccan Khobz or pita bread to soak up the golden sauce. A side of roasted carrots with honey and harissa complements the savory-tart notes of the tagine. Enjoy with a glass of chilled, crisp Rosé or a traditional Moroccan Mint Tea. A simple cucumber and tomato salad with a light vinaigrette provides a refreshing contrast to the rich spices.