Equipment
Ingredients
Aromatics & Spices
- ⅛ g saffron threads
- 60 ml warm water
- 5 g ground ginger
- 5 g ground turmeric
- 3 g ground coriander
- 3 garlic, minced
- 20 g fresh cilantro, finely chopped
- 45 ml olive oil
The Chicken & Base
- 800 g bone-in skinless chicken thighs
- 1 yellow onion, grated
- 120 ml chicken stock
Finishing Flavors
- 1 preserved lemon, rind only, sliced
- 100 g pitted green olives, rinsed well
Nutrition (per serving)
Method
Place the saffron threads into a small bowl and pour the warm water over them. Set aside to bloom for at least 10 minutes.
In a large mixing bowl, combine the ground ginger, ground turmeric, ground coriander, minced garlic, chopped cilantro, and olive oil to form a paste. Add the chicken thighs and massage the spice mixture thoroughly into the meat. Allow to marinate at room temperature for 1 hour, or cover and refrigerate overnight.
Place the tagine base or a heavy-bottomed Dutch oven over medium-low heat. Add the grated onion and spread it across the bottom, then arrange the marinated chicken pieces in a single layer on top of the onion.
Gently sear the chicken for 10 minutes, turning the pieces once halfway through, allowing the aromatics to heat up and the onions to melt slightly into the pan without taking on dark color.
Pour the bloomed saffron water and the chicken stock over the chicken. Bring the liquid to a gentle simmer, reduce the heat to the lowest setting, cover tightly with the lid, and let it cook undisturbed for 40 minutes.
Remove the lid. Scatter the sliced preserved lemon rind and rinsed green olives into the sauce around the chicken. Simmer uncovered for 10 minutes to allow the sauce to reduce and thicken, ensuring the chicken reaches an internal temperature of 74C/165F.
Remove the tagine from the heat. Sprinkle with the reserved fresh cilantro. Let the dish rest for 5 minutes before serving directly from the cooking vessel, traditionally accompanied by fresh crusty bread or couscous.
Chef's Notes
- The secret to a rich, deeply flavored, and naturally thickened tagine sauce is grating the onion rather than chopping it. The finely grated onion practically melts into the braising liquid, creating a velvety consistency without needing flour or cornstarch.
- Preserved lemons are a fermented ingredient that add a uniquely complex, floral, and salty acidity that cannot be replicated by fresh lemons. However, the flesh is overwhelmingly salty and slightly bitter; carefully scrape it away and discard it, using only the intensely aromatic peel.
- While traditional tagines are cooked over charcoal embers, a heavy Dutch oven on a low stovetop flame works beautifully. The key is gentle, low heat to keep the chicken tender and prevent the spices from scorching.
- Avoid the temptation to salt the chicken during the marinating phase. The preserved lemons and green olives introduce a significant amount of salt to the dish as it simmers. Only taste and adjust for salt at the very end of cooking.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen and improve overnight.
Freezer: 2 months — Green olives may soften slightly upon thawing. Freeze in a completely airtight container to prevent freezer burn.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much, until the chicken registers 74C/165F internally.
