Chicken Tagine with Preserved Lemons and Olives (طاجين الدجاج بالليمون المرقد والزيتون) — Moroccan Slow-Cooked Chicken with Bright Citrus and Briny Olives

• 900 gChicken thighs, bone-in and skin-on (about 6 small thighs)
• 6 gKosher salt (about 1 tsp)
• 1 tspGround black pepper
• 2 tspGround ginger
• 1 tspGround turmeric
• 2 tspSweet paprika
• 1 tspGround cumin
• 0.2 gSaffron threads (about 1/2 tsp loosely packed)
• 30 mlWarm water (for blooming saffron)
• 12 gGarlic cloves, finely grated (about 3 cloves)
• 200 gYellow onion, thinly sliced (about 1 large onion)
• 30 mlExtra-virgin olive oil (2 tbsp)
• 350 mlUnsalted chicken stock
• 60 gPreserved lemon, rind only (about 1 preserved lemon; pulp removed, rind thinly sliced)
• 140 gGreen olives, pitted (Castelvetrano or Moroccan-style)
• 15 gFresh cilantro, chopped (about 1/2 bunch)
• 10 gFresh parsley, chopped (about 1/3 bunch)
• 15 mlFresh lemon juice (1 tbsp)
• 7 gHoney (1 tsp, optional for balance)

Instructions

1. 1

   Bloom the saffron by crushing the threads lightly between your fingers, then stirring them into 30 ml warm water. Let it stand for 10 minutes so the color and aroma fully infuse, then set aside.

2. 2

   Pat the chicken thighs dry with paper towels so they brown instead of steaming. Season all sides with 6 g salt and 1 tsp black pepper, then rub with the grated garlic, ginger, turmeric, paprika, and cumin until evenly coated.

3. 3

   Heat 30 ml olive oil in a tagine base or heavy Dutch oven over medium heat until shimmering. Add the chicken skin-side down and sear for 6–8 minutes until the skin is deeply golden, then turn and brown the second side for 3 minutes.

4. 4

   Transfer the chicken to a plate, leaving the rendered fat in the pot. Add the sliced onion and cook for 8–10 minutes, stirring often, until softened and lightly golden around the edges.

5. 5

   Return the chicken to the pot, nestling it into the onions so it sits in a single layer. Pour in the chicken stock and the bloomed saffron water, then bring the liquid to a gentle simmer.

6. 6

   Cover with the tagine lid or a tight-fitting lid and reduce heat to low so the sauce barely bubbles. Cook for 55–65 minutes, turning the chicken once halfway through, until the meat is very tender and registers 75°C/167°F at the thickest part.

7. 7

   Stir in the preserved lemon rind and the green olives, keeping them mostly in the sauce rather than piled on top. Cover again and cook for 10 minutes so the briny-citrus flavors perfume the stew without turning bitter.

8. 8

   Uncover and simmer for 5–8 minutes to thicken the sauce slightly, spooning the onions over the chicken as it reduces. Stir in 15 ml lemon juice and 7 g honey (if using), then taste and adjust with an additional 1 g salt if needed.

9. 9

   Turn off the heat and scatter the chopped cilantro and parsley over the top. Rest for 5 minutes so the sauce settles and clings to the chicken, then serve hot with plenty of onions, olives, and preserved lemon in each portion.