Moroccan Chicken Tagine with Preserved Lemon and Olives

Instructions

1. 1

   Fine-dice 2 yellow onions and mince 3 garlic cloves. Cut the rind of 1 preserved lemon into thin strips, discarding seeds and pulp. Rinse 100 g green olives. Pat 600 g chicken thighs dry with paper towels. Mix 15 g spice blend, minced garlic, 15 ml olive oil, and 1/2 tsp salt in a bowl, then rub it over all sides of the chicken.

2. 2

   Heat the remaining 15 ml olive oil in a large heavy pot or dutch oven over medium heat for 2 minutes. Place the chicken thighs skin-side down into the hot oil. Sear undisturbed for 6 minutes until the skin turns deep golden brown. Flip the chicken pieces using tongs and cook for another 2 minutes, then transfer them to a plate.

3. 3

   Lower the heat slightly to medium-low and add the diced yellow onions directly to the rendered chicken fat and oil in the pot. Sauté for 6 minutes, stirring frequently with a wooden spoon to loosen any browned bits from the bottom of the pot. Cook until the onions become completely soft, sweet, and translucent without scorching.

4. 4

   Nestle the browned chicken thighs back into the pot over the bed of onions, skin-side up. Pour in 150 ml of water around the chicken. Cover the pot with a tight-fitting lid, lower the heat to low, and simmer gently for 20 minutes until the chicken meat is tender, cooked through, and reaches an internal temperature of 75°C.

5. 5

   While the chicken simmers, place 40 g of slivered almonds in a small dry skillet over medium heat. Toast for 3 to 4 minutes, shaking the pan constantly, until the almonds turn golden brown and smell nutty. Watch closely as they burn quickly. Immediately remove them from the hot pan onto a small plate to stop the cooking process.

6. 6

   Remove the pot lid and stir in the preserved lemon strips and 100 g rinsed green olives around the chicken. Simmer uncovered on low heat for 8 minutes until the sauce reduces and thickens slightly. Turn off the heat, sprinkle the toasted almonds over the hot tagine, and serve directly from the pot with warm crusty bread.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min