Moroccan Chicken Tagine

Method

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1. Steep the saffron in 4 tablespoons of warm stock and set aside.

   Mark done

2. Season the chicken and brown it hard in the olive oil in a heavy casserole or tagine, skin-side down first, for 6 minutes then 3 more on the other side. Work in batches. Set aside.

   Mark done Start 6 min timer

3. Lower the heat and cook the onions in the same fat for 12 minutes until soft and golden.

   Mark done Start 12 min timer

4. Add the garlic and fresh ginger for 2 minutes, then all the ground spices and cook 60 seconds until fragrant.

   Mark done Start 2 min timer

5. Return the chicken with the stock, saffron infusion and half the herbs. The liquid should come halfway up the meat, no more.

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6. Cover and simmer very gently for 45 minutes, turning the pieces once.

   Mark done Start 45 min timer

7. Add the preserved lemon rind and olives and cook uncovered for 15 to 20 minutes more, until the chicken is falling off the bone and the sauce has reduced to a glossy glaze.

   Mark done Start 15 min timer

8. Taste and adjust the salt carefully — preserved lemons and olives both bring plenty.

   Mark done

9. Scatter with the remaining herbs and serve with couscous.

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Chef’s Tips

• Rinse the preserved lemon rind and discard the pulp, or the dish will be far too salty.
• Do not drown the chicken. A tagine steams as much as it braises, and too much liquid gives you soup.
• A traditional conical tagine is lovely but a heavy casserole with a tight lid works just as well.

Pairing Suggestions

• A Moroccan grey wine or a light red
• Serve with couscous and a shredded carrot salad
• Finish with mint tea and pastries

Storage & Reheating

Refrigerate 4 days, freeze 3 months. The flavour deepens overnight. Reheat gently, covered.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.