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Moroccan Chicken Tagine

A deeply flavorful and comforting Moroccan chicken tagine braised slowly with aromatic spices, bright preserved lemons, and briny green olives.
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Prep Time 10 minutes
Cook Time 1 hour
Broiling time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean, Moroccan, North African
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 6 cloves garlic, minced
  • 1 yellow onion, sliced thinly
  • 4-6 chicken thighs, skin on and bone in
  • 1 tbsp parsley, minced
  • 1 tbsp cilantro, minced
  • 5-6 strands saffron
  • 1 tsp salt
  • 2 tsp pepper
  • 2 tsp ginger
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 preserved lemon, sliced thinly
  • 1 cup green olives
  • 2 tbsp water
  • couscous or Moroccan bread

Method
 

  1. Preheat oven to 350 degrees and prep all ingredients by mincing the garlic, onion, preserved lemon, cilantro, and parsley.
  2. Add half of the olive oil, plus all of the garlic and onion to the base of the tajine and sautee over medium heat until the onions begin to appear translucent.
  3. Turn off the heat and carefully arrange the chicken in the tajine over the onions.
  4. Sprinkle with parsley, cilantro, the rest of the olive oil, bloomed saffron, salt, pepper, ginger, paprika, cumin and turmeric.
  5. Mix well with your hands until the chicken is coated with all the spices.
  6. Spread the seasoned chicken evenly around the base of your tajine and arrange the sliced preserved lemon and olives over top.
  7. Drizzle with water, cover and bake for 1 hour or until the chicken reaches an internal temperature of 165 degrees, checking every 30 minutes.
  8. Remove the tajine from the oven, set the temperature to broil and, using tongs, move the chicken from the tajine to a baking sheet.
  9. Broil the chicken, skin side up for 5 minutes or until the skin is golden brown and crispy, then serve.

Notes

If you cannot find preserved lemons, use the zest of one fresh lemon and a generous pinch of salt. Blooming your saffron in an ice cube helps draw out the maximum color and flavor without damaging the delicate threads.