Entree: Morocco – Atlas Mountains – دجاج أملو ➤ Dajaj Amlou (Chicken braised and roasted with amlou, the Moroccan almond and argan oil paste, creating a nutty, honeyed spiced glaze)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (6 oz / 170 g)
- 4 cloves garlic, minced (12 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground ginger
- Pinch of saffron threads (optional)
- 1 cup (240 ml) chicken stock
- 1/4 cup (60 ml) preserved lemon juice or juice of 1 lemon
- 1/4 cup (60 ml) chopped fresh cilantro and parsley mixed
- For the amlou:
  - 1 cup (140 g) blanched almonds, toasted until golden
  - 1/3 cup (80 ml) argan oil (or a mixture of argan and olive oil if argan is scarce)
  - 2 tbsp (40 ml) honey
  - 1/4 tsp (1 g) fine sea salt
- 2 tbsp (30 ml) olive oil or argan oil (for finishing)
- Toasted sesame seeds and extra chopped parsley for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C). Pat chicken thighs dry and season with 1 tsp salt and 1/2 tsp pepper.
2. Heat 2 tbsp olive oil in a large ovenproof skillet or tagine over medium-high heat. Brown chicken skin-side down 4–5 minutes until golden, flip and brown other side 3–4 minutes. Remove chicken and set aside.
3. Reduce heat to medium, add chopped onion and sauté 6–8 minutes until softened. Add minced garlic, cumin, paprika, ground ginger and saffron (if using); cook 1 minute until fragrant.
4. Return chicken to the pan, nestling pieces into the onions. Pour in chicken stock and preserved lemon juice (or lemon juice). Bring to a gentle simmer, cover with lid or foil, and transfer to the oven. Braise 25–30 minutes until chicken is cooked through and very tender.
5. Meanwhile make the amlou: place toasted almonds in a food processor and pulse to a coarse paste. With the processor running, drizzle in argan oil and honey until a smooth, spreadable paste forms. Season with 1/4 tsp salt and adjust honey or oil to reach a thick but spreadable consistency.
6. Remove chicken from oven. Spoon 3/4 of the amlou over the chicken pieces and return to oven uncovered for 8–10 minutes to glaze and concentrate flavors. Reserve remaining amlou for serving.
7. To finish, drizzle 2 tbsp olive or argan oil over the glazed chicken, sprinkle toasted sesame seeds and chopped parsley. Serve hot with crusty Moroccan bread, couscous, or steamed vegetables, and offer extra amlou at the table.