Entree: Morocco – Fez – طاجين الدجاج بالليمون المخلل والزيتون ➤ Tajīn al-dajāj bil-laymūn al-mukhallal wa al-zaytūn (Slow-simmered North African chicken stew braised with preserved lemons and olives in a tagine)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 2 medium onions, thinly sliced, about 10 oz (280 g)
- 4 cloves garlic, minced, about 12 g
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (2 g) ground turmeric
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/4 tsp (0.5 g) saffron threads, crumbled and steeped in 1 tbsp (15 ml) warm water (optional) 
- 1 cinnamon stick
- 1/2 cup (120 ml) chicken stock
- 1 preserved lemon, pulp removed and rind rinsed then thinly sliced, about 60 g rind
- 1 cup (150 g) green olives, pitted
- 2 tbsp (30 ml) fresh lemon juice (if preserved lemon pulp omitted)
- 1 tbsp (15 ml) honey (optional)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/2 cup (15 g) fresh parsley, chopped
- 2 tbsp (30 ml) extra-virgin olive oil for finishing

Instructions

1. Season the chicken thighs with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. In a large heavy-bottomed pot or tagine, heat 3 tbsp (45 ml) olive oil over medium-high heat. Brown the chicken on both sides until golden, about 4–5 minutes per side. Remove and set aside.
2. In the same pot, reduce heat to medium and add sliced onions. Sauté until soft and beginning to caramelize, about 8–10 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in turmeric, cumin, paprika, saffron with its steeping water, and the cinnamon stick. Cook 1 minute to bloom the spices. Return the browned chicken to the pot and pour in 1/2 cup (120 ml) chicken stock to deglaze, scraping up any browned bits.
4. Add preserved lemon rind slices and olives, then cover. Reduce heat to low and simmer gently for 35–40 minutes, or until chicken is tender and cooked through. If using honey, stir it in during the last 5 minutes to balance flavors.
5. Taste and adjust seasoning with additional salt or 2 tbsp (30 ml) lemon juice if more brightness is desired. Sprinkle chopped cilantro and parsley over the tagine and drizzle 2 tbsp (30 ml) extra-virgin olive oil before serving.
6. Serve hot with steamed couscous, crusty bread, or warm flatbread to soak up the sauce.