Moroccan Chicken and Lemon Tagine

25 mins
Serves 1
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Directions

  1. 1Start with 900 grams (2 pounds) of boneless, skinless chicken thighs. You can also use bone-on, skin-on thighs, which will make it more luxurious but will take longer to cook. Avoid using breasts as they tend to be dry.
  2. 2Grab a chopping board for your raw meat prep and fix it with a piece of wet paper towel underneath to prevent it from sliding.
  3. 3Remove any small bits of cartilage from the chicken thighs, which are common in store-bought ones. Save them for chicken stock or discard them.
  4. 4Heat a large pan over high heat with a generous amount of olive oil.
  5. 5Salt the chicken and fry until beautifully browned all over. Color is flavor, so ensure a good sear.
  6. 6Remove the browned chicken from the pan and set it aside. Do not clean the pan as you will use the same pan for aromatics.
  7. 7Cut 200 grams (2 medium) onions in half lengthwise.
  8. 8Slice the onions thinly. You can slice them any way you want.
  9. 9Clean and prepare 35 grams (4-5 pieces) of garlic cloves.
  10. 10Crush or mince the garlic and add it to a bowl with the sliced onions.
  11. 11Place the pan back on the stove and add more olive oil.
  12. 12Add the onions and garlic to the pan, and salt them immediately to prevent burning and release their juices. Cook them on low heat, stirring occasionally, until fully soft.
  13. 13While the onions are cooking, prepare a good, fat pinch of saffron.
  14. 14Add boiling water to the saffron and let it bloom for 10 minutes.
  15. 15Gather 1 gram (half a teaspoon) of sweet paprika (or smoked paprika if you're feeling wild), 1 gram (a quarter teaspoon) of turmeric powder, 3 grams (1 and a quarter teaspoons) of ground cumin, 0.3 grams (an eighth of a teaspoon) of ground cinnamon, 2.5 grams (1 teaspoon) of ground ginger, and 1 gram (4-6) of bay leaves.
  16. 16Take one preserved lemon and remove the center parts.
  17. 17Slice the preserved lemon skin into thin strips. You will need 80 grams (half a cup) of sliced preserved lemon.
  18. 18Once the onions are fully soft, add the chicken thighs back into the pan.
  19. 19Add 700 milliliters (3 cups) of chicken stock (or water if you're vegan).
  20. 20Add the bloomed saffron (along with the water), bay leaves, spices, and preserved lemon strips to the chicken and stock.
  21. 21Optionally, but necessarily, add pitted green olives.
  22. 22Give everything a good mix to combine the flavors.
  23. 23Simmer gently on medium heat without letting it boil to death. This will take about 20 minutes.
  24. 24Meanwhile, prepare the couscous. Heat a saucepan over medium heat with 25 grams (2 tablespoons) of olive oil.
  25. 25Add 100 grams (1 medium) finely chopped onion, followed by 10 grams (1-2) minced garlic cloves.
  26. 26Salt the onions and garlic and cook until fully soft and translucent.
  27. 27Add 80 grams (half a cup) of drained tinned chickpeas, 1 gram (half a teaspoon) of ground ginger, a little pinch of cinnamon, 1 gram (half a teaspoon) of ground cumin, 30 grams (2 tablespoons) of chopped almonds, and 30 grams (2 tablespoons) of chopped dried apricots.
  28. 28Pour in 150 milliliters (or grams) of chicken stock (or water) and a little more salt.
  29. 29Bring the mixture to a boil before adding 100 grams (half a cup) of couscous.
  30. 30Remove the couscous from the heat and immediately cover it with a lid.
  31. 31Set a timer for 6 minutes.
  32. 32After 6 minutes, you will have a beautifully fluffy and fragrant couscous. Fluff it with a fork.
  33. 33Bunch up and finely chop 12 grams (half a bunch) of cilantro leaves.
  34. 34Add most of the chopped cilantro to the chicken tagine, reserving a touch for the couscous.
  35. 35Add 12 grams (1 tablespoon) of sugar to the chicken tagine to balance the sweet and sour flavors.
  36. 36Dish up a tiny mountain of couscous.
  37. 37Follow with a generous portion of chicken tagine, ensuring plenty of juicy liquid.
  38. 38Add the final touch of fresh lemon zest and maybe a grinding of black pepper if you wish. Give it a taste to make sure you're happy.

Ingredients

  • 900 grams boneless, skinless chicken thighs
  • Olive oil
  • Salt
  • 2 medium onions
  • 35 grams garlic cloves
  • 1 gram Sweet paprika
  • 1 gram Turmeric powder
  • 3 grams Ground cumin
  • 0.3 grams Ground cinnamon
  • 2.5 grams Ground ginger
  • 1 gram Bay leaves
  • 80 grams Preserved lemons
  • 700 ml Chicken stock
  • Pitted green olives
  • 100 grams Couscous
  • 30 grams chopped almonds
  • 30 grams chopped dried apricots
  • 12 grams Cilantro leaves
  • 12 grams Sugar
  • Lemon zest
  • Black pepper

Equipment

chopping boardknifelarge pantongsgarlic presssaucepanlidtimerfork

Tips

  • Remove bits of cartilage from chicken thighs for a better texture. You can use bone-in, skin-on thighs, but it will take longer to cook. Avoid using chicken breasts as they tend to be dry.
  • Fix your chopping board with a wet paper towel underneath to prevent slipping.
  • Always salt as you go along to avoid burning ingredients and release their juices.
  • For preserved lemons, you can buy them online or make them yourself if you have time. Alternatively, use thinly sliced fresh lemon or dried lemon slices.
  • For couscous, if you don't want to make it, you can simply serve the tagine with rice. For a full experience, make the couscous as instructed.
  • Taste the tagine to ensure it is warmed and fragrant, with a balance of sweet, salty, and tangy flavors.