Moroccan Chicken Tagine | Food Wishes

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a vegetarian option, while pork can be a less expensive protein.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats, while sunflower seeds are budget-friendly.

apricots

🥗Healthier: dried figs

💰Cheaper: raisins

Dried figs maintain sweetness, while raisins are often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and bouillon is a cost-effective alternative.

Take a pinch of saffron and place it in a small bowl.

Pour boiling chicken broth over the saffron and let it steep for 20 to 30 minutes until it cools to room temperature.

Cut a preserved lemon in quarters, removing the stem end.

Trim out the flesh from the preserved lemon and chop it finely for the marinade, discarding the seeds.

Cut the peel of the preserved lemon into strips to add to the dish later.

Make two cuts in each chicken thigh down to the bone, about an inch apart, to help the marinade penetrate.

Place the chicken thighs in a zip-top bag set in a bowl to catch leaks.

Prepare the marinade by mixing the chopped preserved lemon flesh, minced garlic, salt, black pepper, paprika, cumin, ginger, chili flake, chopped cilantro, Italian parsley, and olive oil in a bowl, then add the saffron-infused chicken broth.

Pour the marinade into the bag with the chicken, massage to coat, squeeze out the air, seal, and refrigerate for a minimum of 3 hours or overnight, flipping occasionally.

Remove the chicken from the marinade and reserve the marinade for later.

Heat olive oil in a heavy-duty braising pan over medium-high heat.

Place the chicken thighs skin-side down in the pan and cook for about 5 minutes to render the fat from the skin.

Remove the chicken to a plate and turn off the heat.

Add diced onion to the pan with a pinch of salt, cinnamon, and turmeric, cooking for about 3-4 minutes until translucent.

Return the chicken to the pan skin-side up, adding any accumulated juices from the plate and the reserved marinade.

Wait for bubbling to start at the bottom, then cover tightly and reduce heat to low, cooking for exactly 1 hour without peeking.

After 1 hour, uncover and baste the chicken with the juices.

Add pitted green olives and the preserved lemon peel to the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens