Entree: Morocco – Atlas Mountains – طاجين الزيتون ➤ Tājīn az-Zaytūn (Moroccan slow-simmered chicken stew with olives and preserved lemon in a spiced saffron broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 6 bone-in chicken thighs, approx. 1 1/2 lb (680 g) total
- 2 medium onions, thinly sliced, about 10 oz (280 g)
- 3 cloves garlic, minced
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/4 tsp (0.5 g) ground cinnamon
- 1/4 tsp (0.5 g) saffron threads, steeped in 2 tbsp (30 ml) warm water
- 1 preserved lemon rind, rinsed and thinly sliced (discard pulp) or 1/4 cup (40 g) preserved lemon rind
- 1 1/2 cups (225 g) green pitted olives
- 2 cups (480 ml) low-sodium chicken stock
- 1 tbsp (15 g) honey or to taste
- Salt and freshly ground black pepper to taste
- 1/2 cup (15 g) fresh cilantro and flat-leaf parsley, chopped
- 1/4 cup (30 g) blanched almonds, toasted, for garnish
- 1 tbsp (15 ml) lemon juice, if needed for brightness

Instructions

1. Heat 3 tbsp (45 ml) olive oil in a heavy-bottomed tajine or large skillet with a lid over medium heat. Season chicken thighs with salt and pepper, brown in batches 4–5 minutes per side until golden; transfer to a plate.
2. Add sliced onions to the pan and cook gently until soft and translucent, about 8–10 minutes. Add garlic and cook 1 minute until fragrant.
3. Stir in ground ginger, cumin, paprika, and cinnamon and cook 30 seconds. Pour in saffron with its soaking water and scrape any browned bits from the pan.
4. Return chicken to the pan, add preserved lemon rind and olives, then pour in chicken stock so liquid comes about halfway up the chicken pieces. Add honey and adjust salt and pepper. Bring to a gentle simmer.
5. Cover and cook over low heat for 35–45 minutes, or until chicken is tender and sauce has reduced to a glossy, slightly thickened consistency. Uncover for the last 10 minutes if you prefer a thicker sauce.
6. Stir in chopped cilantro and parsley and lemon juice if more acidity is needed. Serve sprinkled with toasted almonds alongside couscous or crusty bread to soak up the sauce.