Back to 4 servings Ingredients bone in, skin on chicken thighs cloves of garlic, peeled & finely chopped ground cumin ground ginger sweet paprika large yellow onion, grated (approximately 1 cup) olive, canola or grapeseed oil - one without much flavor lemons cup pitted green Moroccan or Greek olives - Italian Castelvetranos work nicely too powdered turmeric strands of saffron bunch Italian parsley, 1/4 cup chopped bunch fresh cilantro, 1/4 cup chopped Stems from parsley & cilantro tied with kitchen twine Kosher salt & freshly ground black pepper Cooked Basmati rice for serving
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1 Step 1: To make the preserved lemons, preheat oven to 250 degrees. Meanwhile, cut lemons into sixths, lengthwise and place in a glass baking dish (anything non-corrosive is fine!). Sprinkle the lemon slices with 2 Tablespoons of the Kosher salt and cover with water. Cook lemons in preheated oven for 3 hours and then allow to cool. Any unused portion should be refrigerated.2 Step 2: To prepare the tagine, mix the cumin, garlic, ginger, paprika and 1 Tablespoon Kosher salt, 1/2 teaspoon black pepper, 1/2 cup grated onion and the oil in a large bowl.3 Step 3: Rinse the preserved lemons and remove the pulp reserving the rind for later use.4 Step 4: Add the lemon pulp to the mixing bowl and then add the raw chicken. Mix everything together and then place in a large gallon plastic bag. Place bag in a glass baking dish and put in the fridge to marinate overnight or at least 6-8 hours in order to achieve maximum flavor.5 Step 5: When ready to cook, remove chicken mixture from the fridge and allow to sit at room temperature for 30 minutes.6 Step 6: In a large Dutch oven or casserole, add the chicken and marinade, parsley-cilantro bundle, remaining grated onion, turmeric, saffron threads and 1 1/2 cups of water. Bring to a boil over high heat, reduce to simmer and cook, partially covered for 30 minutes.7 Step 7: Remove the lid, stir the chicken and continue to cook for an additional 15 minutes.8 Step 8: Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and continue to reduce.9 Step 9: Slice the preserved lemon rind into thin slices and add to the sauce along with the olives, chopped parsley and cilantro. Reduce for an additional 3-5 minutes until sauce thickens slightly.10 Step 10: Pour sauce over platter of cooked chicken, garnish with additional parsley and cilantro if desired and serve over cooked Basmati rice.getsaucepan.com/r/f97b6ec8-ab75-4dea-a25f-8ffa8008eeba · Original: https://www.theglamorousgourmet.com/blog/moroccan-chicken-tagine-preserved-lemons
