Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare a quick-fermented paste by mixing 6 minced garlic cloves, 2 inches grated fresh ginger, 1 teaspoon salt, and 1 tablespoon olive oil, allowing it to sit at room temperature for at least 1 hour.

2. 2

   In a large bowl, marinate 4 pieces of bone-in, skin-on chicken thighs with the prepared quick-fermented paste, 1 teaspoon turmeric powder, 1 tablespoon cumin powder, 1 tablespoon paprika, 1/2 teaspoon ground ginger, 1/2 teaspoon black pepper, and 2 tablespoons of tamarind paste, letting it rest for at least 30 minutes.

3. 3

   Heat 2 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium-high heat and sear the marinated chicken pieces for 3-4 minutes per side until lightly browned, then remove the chicken and set aside.

4. 4

   Add 2 large thinly sliced onions to the same pot and sauté for 8-10 minutes until softened and caramelized, scraping up any browned bits from the bottom.

5. 5

   Return the chicken to the pot with the onions, then add 1 cinnamon stick, the steeped 1 pinch of saffron threads with 1/4 cup warm water, 1 cup of chopped fresh cilantro, 1/2 cup of chopped fresh parsley, 1 cup of chicken broth, and the thinly sliced rind of 1 whole preserved lemon.

6. 6

   Stir in the remaining 1 tablespoon of tamarind paste, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 50-60 minutes, or until the chicken is very tender, adding the second cup of chicken broth halfway through if needed to maintain desired sauce consistency.

7. 7

   Add 1/2 cup of pitted and rinsed green olives to the tagine and simmer uncovered for another 15 minutes to allow the sauce to thicken slightly.

8. 8

   Taste and adjust seasoning with 1 teaspoon salt and optionally stir in 1 tablespoon of honey for balance before serving this authentic Moroccan dinner.