Moroccan Chicken Tagine with Preserved Lemons

Ingredients

Instructions

0 of 7 steps complete

1. 1Pat chicken dry and season with ginger, turmeric, salt and pepper. Heat oil in a heavy Dutch oven over medium heat.
2. 2Brown chicken skin-side down for 5–7 minutes, then turn and cook 3 minutes. Transfer to a plate; it will finish cooking in the sauce.
3. 3Add onions to the pot and cook for 8 minutes until softened. Stir in garlic and saffron for 1 minute, then add broth and scrape up browned bits.
4. 4Return chicken and its juices, cover and simmer gently over low heat for 30 minutes. Check occasionally and add a little water if the pot becomes dry.
5. 5Rinse the preserved lemon rind and olives to reduce their saltiness. Add both and half the herbs. Cover and simmer another 10–15 minutes until chicken reaches 165°F (74°C) at the thickest part, away from the bone.
6. 6If needed, transfer chicken to a clean plate and simmer the sauce uncovered until slightly thickened. Return chicken, scatter with remaining herbs and serve with bread or couscous prepared separately.
7. 7Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F (74°C).