Moroccan Chicken and Lemon Tagine
Directions
- 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.
- 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.
- 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.
- 4Heat a large pan over high heat with a generous amount of olive oil.
- 5Salt the chicken and fry until beautifully browned all over. Color is flavor, so ensure a good sear.
- 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.
- 7Cut 200 grams (2 medium) onions in half lengthwise.
- 8Slice the onions thinly. You can slice them any way you want.
- 9Clean and prepare 35 grams (4-5 pieces) of garlic cloves.
- 10Crush or mince the garlic and add it to a bowl with the sliced onions.
- 11Place the pan back on the stove and add more olive oil.
- 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.
- 13While the onions are cooking, prepare a good, fat pinch of saffron.
- 14Add boiling water to the saffron and let it bloom for 10 minutes.
- 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.
- 16Take one preserved lemon and remove the center parts.
- 17Slice the preserved lemon skin into thin strips. You will need 80 grams (half a cup) of sliced preserved lemon.
- 18Once the onions are fully soft, add the chicken thighs back into the pan.
- 19Add 700 milliliters (3 cups) of chicken stock (or water if you're vegan).
- 20Add the bloomed saffron (along with the water), bay leaves, spices, and preserved lemon strips to the chicken and stock.
- 21Optionally, but necessarily, add pitted green olives.
- 22Give everything a good mix to combine the flavors.
- 23Simmer gently on medium heat without letting it boil to death. This will take about 20 minutes.
- 24Meanwhile, prepare the couscous. Heat a saucepan over medium heat with 25 grams (2 tablespoons) of olive oil.
- 25Add 100 grams (1 medium) finely chopped onion, followed by 10 grams (1-2) minced garlic cloves.
- 26Salt the onions and garlic and cook until fully soft and translucent.
- 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.
- 28Pour in 150 milliliters (or grams) of chicken stock (or water) and a little more salt.
- 29Bring the mixture to a boil before adding 100 grams (half a cup) of couscous.
- 30Remove the couscous from the heat and immediately cover it with a lid.
- 31Set a timer for 6 minutes.
- 32After 6 minutes, you will have a beautifully fluffy and fragrant couscous. Fluff it with a fork.
- 33Bunch up and finely chop 12 grams (half a bunch) of cilantro leaves.
- 34Add most of the chopped cilantro to the chicken tagine, reserving a touch for the couscous.
- 35Add 12 grams (1 tablespoon) of sugar to the chicken tagine to balance the sweet and sour flavors.
- 36Dish up a tiny mountain of couscous.
- 37Follow with a generous portion of chicken tagine, ensuring plenty of juicy liquid.
- 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.
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