← Nouns Cooking · Moroccan

Ingredients

• 1.5 kg chicken pieces (or 8 bone-in thighs), skin removed if you like
• 2 Onion, grated or very finely chopped
• 3 cloves Garlic, crushed
• 1 tsp Ground ginger
• 1 tsp Ground turmeric
• 1 pinch Saffron, crumbled
• ½ tsp Black pepper
• 1 tsp Salt
• 2 tbsp Parsley, chopped
• 2 tbsp Coriander (cilantro), chopped
• 3 tbsp Olive oil
• 250 ml Water
• 1 Preserved lemon, rind only, cut into strips
• 100 g green or purple olives
• 1 pinch ground cinnamon (optional)

Method

1. Mix the garlic, ginger, turmeric, saffron, pepper, salt, herbs and 1 tbsp of the oil in a large bowl. Rub this all over the chicken. If you have time, leave it in the fridge for 30 min or up to overnight.
2. Spread the onions and the rest of the oil over the base of a tagine or wide heavy casserole. Lay the chicken on top and set over medium heat. Cook for 10 min, turning the pieces once, until the onions soften and smell sweet.
3. Pour in the water, bring to a simmer, then cover and cook gently for 45–50 min. Turn the chicken now and then and add a splash more water if the pan looks dry.
4. Scatter in the olives and preserved lemon, cover and cook for 10 min more. The chicken is done when it is very tender and reaches 75°C (165°F) at the bone.
5. Lift the chicken onto a warm dish. Boil the sauce uncovered for 5–10 min, stirring, until the onions melt into a thick, glossy gravy. Spoon it over the chicken.

Tips

• Taste before adding more salt: preserved lemon and olives are both salty.
• Mop up the sauce with khobz (Moroccan bread) or serve over couscous.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Moroccan Zest BBC Good Food