Entree: Morocco – Berber Cuisine – طاجين الدجاج بالليمون المخلل والزيتون ➤ Tajīn al-dajāj bil-laymūn al-mukhallal wa az-zaytūn (North African slow-braised chicken scented with warm spices, preserved lemons, and briny olives)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 6 bone-in chicken thighs, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 1 tsp (2 g) ground ginger
- 2 tsp (4 g) ground cumin
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground cinnamon
- Pinch saffron threads, about 0.02 g, soaked in 2 tbsp (30 ml) warm water
- 1 cinnamon stick
- 1 1/2 tsp (8 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) low-sodium chicken stock
- 2 preserved lemons, rinsed, pulp removed and rinds quartered
- 1 cup (150 g) green olives, pitted (preferably Moroccan or Castelvetrano)
- 1 tbsp (15 ml) fresh lemon juice (optional)
- 1 tbsp (15 g) honey or to taste (optional)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed (optional)
- 1/4 cup (10 g) chopped fresh cilantro and parsley mixed for garnish
- Toasted slivered almonds for garnish (optional)

Instructions

1. Brown the chicken: heat olive oil in a tagine or heavy Dutch oven over medium-high heat; brown the chicken thighs in batches, skin-side down first, until golden, about 4–6 minutes per side; transfer to a plate.
2. Sauté aromatics and spices: reduce heat to medium; add the sliced onion and sauté until translucent, about 6–8 minutes. Add the garlic, ground ginger, cumin, turmeric, paprika, and cinnamon and cook 1–2 minutes until fragrant.
3. Add liquids and saffron: pour in the chicken stock and the saffron with its soaking water; stir to combine and scrape any brown bits from the bottom.
4. Braise the chicken: return the browned chicken thighs to the pot skin-side up, tuck in the cinnamon stick, cover, and simmer gently over low heat for 30–35 minutes until the chicken is nearly tender.
5. Add preserved lemons and olives: add the quartered preserved lemon rinds and olives (and chickpeas if using); stir gently, cover, and continue to simmer 10–15 minutes until the flavors meld and chicken is fully cooked.
6. Finish and season: stir in lemon juice and honey if using; adjust salt and pepper to taste and remove the cinnamon stick.
7. Serve: transfer to a warmed serving dish, scatter chopped cilantro and parsley and toasted almonds over the top, and serve with couscous or crusty bread.