Moroccan Lemon Chicken Tagine - Ultimate North African Stew

Ingredients

• 900 g Chicken Thighs (Boneless, skinless; can use bone‑in, skin‑on for richer flavor)
• 3 tbsp Olive Oil (Extra‑virgin preferred)
• to taste Salt (Kosher or table salt)
• 200 g Onion (Medium, sliced thin)
• 35 g Garlic Cloves (Mince or crush)
• pinch Saffron Threads (Bloom in 2 tbsp boiling water for 10 minutes)
• 1 g Sweet Paprika (Can use smoked paprika for a deeper flavor)
• 1 g Turmeric Powder
• 3 g Ground Cumin
• 0.3 g Ground Cinnamon
• 2.5 g Ground Ginger
• 1 g Bay Leaves (Approximately 4‑6 leaves)
• 80 g Preserved Lemons (Rind only, sliced thin; can substitute thinly sliced fresh lemon rind)
• 50 g Green Olives (Pitted, optional but recommended)
• 12 g Fresh Cilantro (Half bunch, chopped; reserve some for couscous garnish)
• 12 g Sugar (Balances sweet‑sour flavor)
• 700 ml Chicken Stock (Low‑sodium; can substitute water for a vegan version)
• 100 g Couscous (Traditional semolina couscous)
• 100 g Onion (for couscous) (Finely chopped)
• 10 g Garlic Cloves (for couscous) (Minced)
• 80 g Chickpeas (Drained, from a tin)
• 1 g Ground Ginger (couscous)
• pinch Ground Cinnamon (couscous)
• 1 g Ground Cumin (couscous)
• 30 g Almonds (Chopped)
• 30 g Dried Apricots (Chopped)
• 150 ml Additional Chicken Stock (couscous) (Can use water for a vegan version)
• to taste Black Pepper (Freshly ground, optional garnish)
• 1 tsp Lemon Zest (Fresh zest from a lemon, for finishing)

Instructions

1. Trim and Pat Dry Chicken

   Place the chicken thighs on a cutting board, remove any cartilage pieces, and pat them dry with a paper towel.

   Time: PT5M

2. Brown the Chicken

   Heat the large skillet over high heat, add 1 tbsp olive oil, season the thighs with salt, and fry until deeply browned on all sides.

   Time: PT5M

   Temperature: high heat

3. Set Chicken Aside

   Transfer the browned chicken to a plate and set aside while you prepare the aromatics.

   Time: PT1M

4. Slice Onions and Mince Garlic

   Slice the two medium onions thinly and mince the garlic cloves.

   Time: PT5M

5. Bloom Saffron

   Place the pinch of saffron threads in 2 tbsp boiling water in a small bowl and let sit for 10 minutes.

   Time: PT10M

6. Cook Onions and Garlic

   Add another 1 tbsp olive oil to the same skillet, then add the sliced onions, minced garlic, and a pinch of salt. Cook on low, stirring occasionally, until the onions are soft and translucent.

   Time: PT5M

   Temperature: low heat

7. Add Spices

   Stir in sweet paprika, turmeric, ground cumin, ground cinnamon, ground ginger, and bay leaves. Cook for about 1 minute to release aromas.

   Time: PT1M

   Temperature: low heat

8. Combine Chicken and Liquids

   Return the browned chicken to the pan, pour in the 700 ml chicken stock, add the saffron infusion, sliced preserved lemon rind, and pitted green olives.

   Time: PT2M

9. Simmer the Tagine

   Reduce heat to medium, cover the skillet with a lid, and let the mixture simmer gently for 20 minutes. Do not let it boil vigorously.

   Time: PT20M

   Temperature: medium heat

10. Prepare Couscous Base

    While the tagine simmers, heat a saucepan over medium heat, add 2 tbsp olive oil, then sauté the additional onion and garlic until soft.

    Time: PT5M

    Temperature: medium heat

11. Add Couscous Flavorings

    Stir in drained chickpeas, ground ginger, a pinch of cinnamon, ground cumin, chopped almonds, chopped dried apricots, and 150 ml chicken stock (or water). Bring to a boil.

    Time: PT5M

    Temperature: medium heat

12. Finish Couscous

    Remove the saucepan from heat, stir in the couscous, cover tightly, and let sit for 6 minutes.

    Time: PT6M

13. Fluff and Add Cilantro

    After 6 minutes, fluff the couscous with a fork, stir in most of the chopped cilantro, reserving a small amount for garnish.

    Time: PT2M

14. Balance Tagine Flavors

    Stir the sugar into the simmering tagine, taste, and adjust salt if needed. Add the remaining cilantro, a sprinkle of lemon zest, and optional freshly ground black pepper.

    Time: PT2M

15. Plate and Serve

    Spoon a mound of fluffy couscous onto a serving plate, top with a generous portion of chicken and sauce, and garnish with the reserved cilantro and extra lemon zest.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g