Tagine of Chicken with Olives and Artichokes (طاجين) — Moroccan Spring Chicken Tagine

• 900 gChicken thighs, bone-in, skinless (about 6 small thighs)
• 180 gYellow onion, finely grated
• 12 gGarlic, finely grated (about 4 cloves)
• 15 gFresh ginger, finely grated
• 2 tspGround ginger
• 1.5 tspGround turmeric
• 1 tspGround cumin
• 0.5 tspGround black pepper
• 1.5 tspFine sea salt (reduce to 1 tsp if olives are very salty)
• 0.25 tspSaffron threads (about 0.15 g)
• 30 mlWarm water (for blooming saffron)
• 30 mlOlive oil
• 350 mlChicken stock, unsalted
• 30 gPreserved lemon peel, rinsed and thinly sliced (about 1/2 preserved lemon peel)
• 120 gGreen olives, pitted (Castelvetrano or Moroccan-style cracked olives work well)
• 300 gArtichoke hearts (canned or frozen, drained/thawed)
• 30 mlLemon juice (about 2 tbsp)
• 15 gFresh cilantro, chopped (about 1/2 bunch)
• 10 gFresh parsley, chopped (about 1/3 bunch)

Instructions

1. 1

   Bloom the saffron by crushing the threads between your fingers, then stirring them into 30 ml warm water. Let it stand for 10 minutes so the color and aroma fully infuse, and keep it near the stove for easy use.

2. 2

   In a bowl, combine grated onion, garlic, fresh ginger, ground ginger, turmeric, cumin, black pepper, and salt. Add the chicken thighs and rub the mixture over every surface, then pour in the saffron water and mix again until evenly coated.

3. 3

   Cover and marinate the chicken for 20 minutes at room temperature, or refrigerate for up to 12 hours for deeper flavor. If refrigerated, bring it back toward room temperature for 15 minutes so it cooks evenly and the sauce emulsifies better.

4. 4

   Set a tagine base or a heavy Dutch oven over medium heat and add the olive oil. Lay the chicken in a single layer and cook for 6 minutes, turning once, to lightly color the meat and start building fond without drying it out.

5. 5

   Pour in the chicken stock and scrape the bottom to dissolve any browned bits into the liquid. Bring to a gentle simmer, then cover (tagine lid or tight-fitting pot lid) and reduce heat to low so the surface barely bubbles.

6. 6

   Simmer for 35 minutes, turning the chicken once halfway through to keep it moist and evenly seasoned. The sauce should look glossy and lightly thickened from the onion and collagen, not watery or rapidly boiling.

7. 7

   Add the artichoke hearts, preserved lemon peel, and green olives, tucking them into the sauce around the chicken. Cover again and simmer gently for 15 minutes so the artichokes absorb the saffron-ginger broth and the olives perfume the tagine.

8. 8

   Uncover and simmer for 8 to 12 minutes to reduce the sauce to a spoon-coating consistency. Stir in the lemon juice, then taste and adjust with an additional 5 ml lemon juice if needed to brighten the preserved lemon and olives.

9. 9

   Turn off the heat and sprinkle in cilantro and parsley, reserving a small pinch for the top. Rest the tagine for 5 minutes so the flavors settle and the sauce clings to the chicken before serving.