Entree: Western Sahara – Northern Culinary Region – دجاج بالليمون المحفوظ ➤ Dajaj bil-laymun al-mahfooz (North African braised chicken with preserved lemon and olives in a spiced sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 6 bone-in chicken thighs, approx. 3 lb (1.4 kg) total
- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, grated (or 1 tsp/3 g ground ginger)
- 2 tsp (8 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) sweet paprika
- 1/4 tsp (0.5 g) ground cinnamon
- Pinch of saffron threads (optional), soaked in 2 tbsp (30 ml) warm water
- 1 cup (240 ml) low-sodium chicken stock or water
- 2 preserved lemons, rinsed, pulp removed, rind thinly sliced
- 1 cup (150 g) green olives, pitted (Moroccan or Castelvetrano-style)
- 2 tbsp (30 ml) lemon juice (if extra brightness is desired)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Season the chicken thighs with salt and pepper. Heat the olive oil in a heavy skillet or tagine over medium-high heat. Brown the chicken skin-side down until deep golden, about 5–6 minutes per side. Transfer browned chicken to a plate.
2. Reduce heat to medium and add the sliced onion to the same pan; sauté until softened and beginning to caramelize, about 6–8 minutes. Add garlic and grated ginger and cook 1 minute until fragrant.
3. Stir in cumin, turmeric, paprika, cinnamon, and the saffron with its soaking liquid (if using); cook 30 seconds to bloom the spices. Pour in the chicken stock and scrape up any browned bits.
4. Return the chicken to the pan, nestling pieces into the sauce. Add the sliced preserved lemon rind and olives. Bring to a gentle simmer, cover, and reduce heat to low. Cook 30–40 minutes until the chicken is tender and cooked through, turning once halfway.
5. Uncover and simmer 5–10 minutes more if sauce needs thickening. Stir in chopped cilantro and parsley and adjust seasoning with additional lemon juice or salt as desired. Serve hot with couscous or flatbread.