Moroccan Chicken Tagine

1. 1

   Combine the saffron threads with boiling hot chicken broth or water in a small bowl; let steep until it cools to room temperature, 20 to 30 minutes.

2. 2

   Cut the preserved lemon into quarters. Use a small knife to trim the flesh from the peel. Remove and discard any seeds, and finely chop the flesh. Transfer to a small bowl and reserve. Slice each piece of peel in half to make 8 strips total; reserve until needed.

3. 3

   To prepare the chicken for marinating, make 2 cuts in the skin side of each thigh, down to the bone, about 1 inch apart. Transfer the chicken to a resealable plastic bag; place the bag in a bowl to catch any leakage.

4. 4

   For the marinade, add the finely chopped preserved lemon flesh to a bowl; add the garlic, salt, black pepper, paprika, cumin, ginger, Aleppo chili flakes, parsley, cilantro, and olive oil. Pour in the steeped saffron liquid, and whisk thoroughly until emulsified.

5. 5

   Pour the marinade into the bag of chicken thighs. Massage the chicken with your hands on the outside of the bag until evenly coated with the marinade. Squeeze out any air and seal the bag tightly. Marinate in the refrigerator for 3 to 12 hours, turning the bag over and massaging occasionally.

6. 6

   Carefully remove the chicken thighs to a plate, and scrape any excess marinade back into the bag as you do so. Reserve the excess marinade for the sauce.

7. 7

   Heat 2 tablespoons olive oil over medium-high in a heavy-duty braising pan or another pan with a tight-fitting lid. Once hot, place the chicken in, skin side down. Cook for about 5 minutes, or until the skin is browned and the fat has rendered. The skin may stick and tear, but that will not affect the final dish. Turn off the heat; remove the chicken to a plate and reserve.

8. 8

   Turn the heat back up to medium-high, and add the onion, salt, cinnamon, and turmeric to the pan. Cook, stirring, for a few minutes, or until the onions turn translucent and start to soften. Place the chicken thighs back in, skin side up, and pour over any juices from the plate. Distribute the reserved excess marinade over the top of the chicken.

9. 9

   As soon as the juices in the bottom of the pan start to bubble, cover tightly and reduce the heat to low. Cook, covered, for 1 hour.

10. 10

    Uncover the pan, and baste the chicken with the cooking liquid. Scatter the green olives and reserved lemon peel over the top, and baste again.

11. 11

    Cover and cook until the chicken is very tender and will easily pull away from the bone, 15 to 20 minutes more.

12. 12

    Raise the heat to medium-high, and cook uncovered to reduce the cooking liquid until slightly thickened, about 5 minutes. The sauce can be left thin and brothy, or cooked further to reduce to a glaze, or anywhere in between.

13. 13

    Garnish with fresh parsley, cilantro sprigs, and another dusting of chili flakes.

• Calories 433.34 kcal ▲ High 22%
• Protein 25.56 g ↗ Good Source 51%
• Carbohydrate 8.78 g 3%
• Total Fat 33.04 g ▲ High 42%
• Saturated Fat 8.36 g ▲ High 42%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 139.26 mg ▲ High 46%
• Sodium 998.24 mg ▲ High 43%
• Dietary Fiber 1.81 g ⌄ Low Source 6%
• Total Sugars 0.17 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 26.92 mg ⌄ Low Source 2%
• Iron 2.32 mg — Moderate 13%
• Potassium 170.37 mg ⌄ Low Source 4%
• Vitamin A 25.5 mcg ⌄ Low Source 3%
• Vitamin C 8.59 mg ⌄ Low Source 10%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Garlic 🧄
• Onions 🧅