Moroccan Chicken Tagine with Preserved Lemons

Ingredients

• 1.5 lb chicken thighs, bone-in and skin-on
• 1 large onion, sliced into thin half-moons
• 4 cloves garlic cloves, smashed
• 2 whole preserved lemons, halved and pith removed
• ¾ cup green olives, pitted
• 1 tsp ground ginger
• 1 tsp ground cumin
• ½ tsp turmeric
• 1 whole cinnamon stick
• 1 cup chicken stock
• ¼ cup fresh cilantro, chopped
• 2 tbsp olive oil

Instructions

1. 1

   Pat chicken thighs dry. Season generously with salt and black pepper.

2. 2

   Remove pith from preserved lemon halves; discard. Cut flesh into strips.

3. 3

   Heat olive oil in a large, heavy pot or tagine over medium-high until shimmering, ~90 seconds.

4. 4

   Sear chicken skin-side down without moving until golden, about 5 minutes.

5. 5

   Flip chicken. Cook 3 minutes until the other side is golden. Transfer to a plate.

6. 6

   Add onion to pot. Sauté, stirring occasionally, until softened and light gold, ~5 minutes.

7. 7

   Add garlic, ginger, cumin, turmeric, and cinnamon stick. Stir until fragrant, ~1 minute.

8. 8

   Return chicken to pot. Pour stock around (not over) the chicken. Bring to a simmer.

9. 9

   Add preserved lemon strips and green olives. Cover and reduce heat to low. Braise 30 minutes.

10. 10

    Remove lid. Check chicken is tender; meat should pull easily from bone. If not, braise 5 minutes more.

11. 11

    Remove cinnamon stick. Taste and adjust salt. Scatter cilantro over the top.

12. 12

    Serve hot over couscous, rice, or with warm crusty bread.

Tools you’ll need

• large heavy pot or tagine (5-quart minimum)
• cutting board
• sharp knife
• paper towels
• wooden spoon or silicone spatula
• kitchen tongs
• measuring spoons

More recipes like this

• 

  Egyptian Lentil Soup

  35 min

• 

  Black Pudding and Eggs

  15 min

• 

  Scottish Oat Porridge with Berry Compote

  20 min

• 

  Seared Bistec Tacos

  15 min