Name: Moroccan Chicken Tagine with Preserved Lemons and Olives
Yield: 4-6 servings
Ingredients: 3 lbs (1.4 kg) bone-in, skin-on chicken thighs and drumsticks (about 8 pieces); 2 tablespoons olive oil; 1 large onion, grated on a box grater; 4 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; ½ teaspoon ground black pepper; Pinch of saffron threads, crumbled and steeped in 2 tablespoons warm water; 2 preserved lemons, quartered, pulp discarded, rind thinly sliced (or zest of 2 lemons plus 2 tablespoons lemon juice and a pinch of salt); 1 cup (150 g) green olives (Castelvetrano or Cerignola), pitted; ½ cup (120 ml) chicken broth; 2 tablespoons honey; ¼ cup chopped fresh cilantro; ¼ cup chopped fresh flat-leaf parsley; Salt to taste; Couscous or flatbread, for serving

Moroccan Chicken Tagine with Preserved Lemons and Olives

Cultural Context: The tagine is both a dish and the conical clay pot it's cooked in — the cone traps steam and returns it to the stew, creating impossibly tender results with minimal liquid. This version features the signature Moroccan combination of preserved lemons and olives, which gives the dish

Ingredients

3 lbs (1.4 kg) bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
2 tablespoons olive oil
1 large onion, grated on a box grater
4 cloves garlic, minced
1-inch piece fresh ginger, grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
Pinch of saffron threads, crumbled and steeped in 2 tablespoons warm water
2 preserved lemons, quartered, pulp discarded, rind thinly sliced (or zest of 2 lemons plus 2 tablespoons lemon juice and a pinch of salt)
1 cup (150 g) green olives (Castelvetrano or Cerignola), pitted
½ cup (120 ml) chicken broth
2 tablespoons honey
¼ cup chopped fresh cilantro
¼ cup chopped fresh flat-leaf parsley
Salt to taste
Couscous or flatbread, for serving

Method

**Season the chicken.** Pat the chicken pieces dry and season generously with salt, turmeric, cumin, coriander, cinnamon, and pepper. Let sit for 15 minutes at room temperature.
**Brown the chicken.** Heat olive oil in a tagine, Dutch oven, or large heavy-bottomed pot over medium-high heat. Working in batches, brown the chicken skin-side down for 4-5 minutes until deeply golden. Flip and brown for 2 minutes on the other side. Remove to a plate.
**Build the sauce.** Reduce heat to medium. Add the grated onion to the pot (it will sizzle and steam). Cook for 5 minutes, stirring frequently, until softened and beginning to color. Add garlic and ginger, stir for 1 minute. Add the saffron with its soaking water and the chicken broth. Stir to deglaze, scraping up any brown bits.
**Braise.** Return the chicken pieces to the pot, nestling them into the sauce. Add half of the preserved lemon slices. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, turning the chicken once halfway through.
**Add olives and remaining lemon.** Uncover, add the olives, remaining preserved lemon, and honey. Cook uncovered for 15 minutes more, until the sauce has reduced and thickened slightly, and the chicken is fall-off-the-bone tender.
**Finish.** Taste the sauce — adjust with salt, lemon juice, or honey as needed. The balance should be savory-sweet-tart. Shower with cilantro and parsley.
**Serve** over steamed couscous or with warm flatbread to soak up the sauce.
*Storage:** Refrigerate for up to 4 days. The flavors improve significantly overnight. Reheat gently, covered, adding a splash of water if the sauce has thickened too much. Freezes well for up to 3 months.