Moroccan Chicken Tagine with Yogurt Preserved Lemon Sauce

Name: Moroccan Chicken Tagine with Yogurt Preserved Lemon Sauce
Prep time: 25 min
Cook time: 1 h 12 min
Total time: 1 h 37 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 3 lb (8 thighs) (1360 g) bone-in, skin-on chicken thighs, patted dry; ¼ tsp (large pinch) (0.3 g) saffron threads, lightly crushed between your fingers; 2 tbsp (30 ml) hot water, just off the boil; ½ cup (120 g) plain whole-milk yogurt; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 4 cloves (12 g) garlic cloves, finely grated or minced; 1 tsp (2 g) ground ginger; 1 tsp (3 g) ground turmeric; 1 tsp (2 g) ground cumin; 1 tsp (2½ g) sweet paprika; ½ tsp (1 g) ground cinnamon; ½ tsp (1 g) black pepper, freshly ground; 1 tsp (3 g) Diamond Crystal kosher salt, (use half as much if using Morton or table salt); 2 tbsp (30 ml) extra-virgin olive oil; 2 medium (about 10 oz) (300 g) yellow onions, halved and sliced into ¼-inch (6 mm) half-moons; 1 cup (240 ml) low-sodium chicken broth; 1 tsp (3 g) cornstarch; 1 whole (about 2 tbsp chopped rind) (40 g) preserved lemon, rinsed, pulp discarded, rind finely chopped, then divided in half; ¾ cup (110 g) pitted green olives (such as Castelvetrano or Picholine), rinsed and drained, then divided in half; ½ cup (120 g) plain whole-milk Greek-style yogurt, at room temperature; 1 tbsp (15 ml) fresh lemon juice; 1 tsp (7 g) honey (optional); ¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped

From the MyKitchenBank Kitchen

Bone-in chicken thighs marinate in a saffron, ginger and garlic yogurt, then braise with sweet onions, green olives and preserved lemon until tender. A final swirl of tempered yogurt turns the braising liquid into a silky, tangy sauce. Serve with couscous or crusty bread.

Prep: 25 min
Cook: 1 hr 12 min
Wait: 2 hr 5 min
Total: 3 hr 42 min
Makes: 4 servings (8 chicken thighs with sauce)

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Ingredients

4 servings

For the chicken
3 lb (8 thighs) (1360 g) bone-in, skin-on chicken thighs, patted dry
¼ tsp (large pinch) (0.3 g) saffron threads, lightly crushed between your fingers
2 tbsp (30 ml) hot water, just off the boil
½ cup (120 g) plain whole-milk yogurt
1 tbsp (8 g) fresh ginger, peeled and finely grated
4 cloves (12 g) garlic cloves, finely grated or minced
1 tsp (2 g) ground ginger
1 tsp (3 g) ground turmeric
1 tsp (2 g) ground cumin
1 tsp (2.5 g) sweet paprika
½ tsp (1 g) ground cinnamon
½ tsp (1 g) black pepper, freshly ground
1 tsp (3 g) Diamond Crystal kosher salt, (use half as much if using Morton or table salt)
For the braise
2 tbsp (30 ml) extra-virgin olive oil
2 medium (about 10 oz) (300 g) yellow onions, halved and sliced into ¼-inch (6 mm) half-moons
1 cup (240 ml) low-sodium chicken broth
1 tsp (3 g) cornstarch
1 whole (about 2 tbsp chopped rind) (40 g) preserved lemon, rinsed, pulp discarded, rind finely chopped, then divided in half
¾ cup (110 g) pitted green olives (such as Castelvetrano or Picholine), rinsed and drained, then divided in half
For the sauce
½ cup (120 g) plain whole-milk Greek-style yogurt, at room temperature
1 tbsp (15 ml) fresh lemon juice
1 tsp (7 g) honey (optional)
¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped

Equipment (6)

5- to 6-quart (4.7–5.7 L) heavy oven-safe Dutch oven or tagine-style braiser with a lid
Large mixing bowl
Instant-read thermometer
Tongs
Small bowl and whisk
Microplane or fine grater

Steps

Before you start

Plan ahead: the chicken marinates for at least 2 hours (up to 12 hours in the fridge), so start early.
Use whole-milk or full-fat Greek-style yogurt. Low-fat yogurt is much more likely to split in the sauce.
Take the finishing yogurt out of the fridge 30 minutes before you need it, so it is less likely to curdle when it meets the hot liquid.
Preserved lemons and olives are salty, so the recipe uses little added salt. Taste the sauce at the end before adding any more.
About 20 minutes before the chicken goes in the oven, set a rack in the lower-middle position and preheat to 325°F (165°C).

1
Steep the saffron
- Crush the saffron threads between your fingertips into a small bowl.
- Pour in the 2 tbsp (30 ml) hot water and set aside to steep while you do the next step.
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Ready when: The water turns deep orange-gold.
Tip: Crushing the threads first releases much more colour and flavour.
2
Prep the aromatics
- Grate the fresh ginger and garlic.
- Rinse the preserved lemon, scrape out and discard the pulp, finely chop the rind, and divide it into two equal piles.
- Rinse and drain the olives and divide them in half.
- Slice the onions into ¼-inch (6 mm) half-moons.
- Pat the chicken thighs very dry with paper towels.
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Ready when: Everything is prepped and in separate piles or bowls.
Tip: Rinsing the lemon and olives keeps the final sauce from tasting too salty.
3
Marinate the chicken
- In a large bowl, whisk together the ½ cup (120 g) marinade yogurt, the saffron and its soaking water, grated ginger, garlic, ground ginger, turmeric, cumin, paprika, cinnamon, black pepper and salt.
- Add the chicken and turn to coat every surface, working some marinade under the skin.
- Cover and refrigerate for at least 2 hours, or up to 12 hours.
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Ready when: The chicken is evenly coated in a bright golden-orange marinade.
Tip: Do not marinate longer than 12 hours, as the chicken can turn mushy.
4
Sear the chickenOven 325°F / 165°C
- Preheat the oven to 325°F (165°C).
- Remove the chicken from the bowl, scraping the excess marinade back into the bowl and saving it.
- Heat the olive oil in the Dutch oven over medium-high heat until it shimmers.
- Sear the thighs skin-side down in two batches of 4, without crowding, for 5 to 6 minutes until the skin is deep golden and releases easily.
- Flip and sear 1 minute more, then transfer to a plate.
- Pour off all but 2 tbsp of fat from the pot.
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Ready when: Skin is deep golden brown and lifts easily from the pot; the chicken is not cooked through yet.
Tip: If the skin sticks, give it another minute. It releases when properly browned.
5
Soften the onions
- Reduce the heat to medium.
- Add the sliced onions to the pot with the remaining fat and cook, stirring often and scraping up the browned bits, for 7 to 8 minutes until soft, translucent and lightly golden at the edges.
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Ready when: Onions are soft, translucent and lightly golden at the edges.
Tip: If the browned bits start to scorch, add a splash of broth and scrape them up.
6
Build the braising liquid
- Whisk the cornstarch into the saved marinade, then whisk in the broth.
- Pour this into the pot and bring to a gentle simmer over medium-low heat, stirring constantly for about 3 minutes, until it thickens slightly.
- Stir in half of the preserved lemon and half of the olives.
- Nestle the chicken skin-side up in the liquid so the skin stays above the surface.
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Ready when: The liquid is lightly thickened and smooth, with no yogurt lumps.
Tip: Keep the heat at a gentle simmer. A hard boil can make the yogurt split.
7
Braise in the ovenOven 325°F / 165°C
- Cover the pot and braise in the 325°F (165°C) oven for 45 minutes.
- Check that the liquid is barely bubbling, not boiling hard.
- Insert an instant-read thermometer into the thickest part of a thigh without touching bone.
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Ready when: Thighs read at least 175°F (80°C) and the meat is tender and pulls easily from the bone.
Tip: If the chicken is below 175°F (80°C), cover and return it to the oven for 5-minute intervals.
8
Rest and skim
- Remove the pot from the oven.
- Transfer the chicken to a warm platter and tent loosely with foil.
- Tilt the pot and skim the fat from the surface of the sauce with a spoon.
- Let the chicken rest for 5 minutes.
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Ready when: Little orange fat pools on the sauce surface.
Tip: The pot handles will be very hot. Use oven mitts.
9
Finish the yogurt sauce
- Place the pot over low heat.
- In a small bowl, whisk the room-temperature finishing yogurt with ¼ cup (60 ml) of the hot braising liquid until smooth.
- Slowly stir this mixture into the pot.
- Add the remaining preserved lemon and olives, the lemon juice and the honey, if using.
- Warm gently, stirring, for 3 to 4 minutes.
- Taste and add a pinch of salt only if needed.
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Ready when: The sauce is creamy, pale golden and coats the back of a spoon, with no curdled bits.
Tip: Never let the sauce boil once the yogurt is in. If it looks grainy, remove it from the heat and whisk vigorously.
10
Serve
- Return the chicken to the pot, skin-side up, spooning sauce around (not over) the thighs to keep the skin crisp.
- Scatter the cilantro on top and serve immediately, directly from the pot.
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Ready when: The chicken is hot and glossy, with sauce pooled around it.
Tip: Serve with couscous, rice or warm flatbread to soak up the sauce.

Good to know

Tips

Searing the chicken in batches gives better browning; crowding steams the skin instead.
The cornstarch helps stabilize the saved marinade, but keep the braise at a gentle simmer for a smooth sauce.
Tempering the finishing yogurt with hot liquid before adding it prevents curdling.
Taste before adding any extra salt, as the olives and preserved lemon add plenty.

Make ahead

"Marinate the chicken up to 12 hours ahead. You can also braise the chicken through step 8 up to 2 days ahead; cool and refrigerate the chicken and braising liquid, then reheat gently and finish the yogurt sauce just before serving."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: store the chicken and sauce in an airtight container for up to 3 days. Freezer: freeze for up to 2 months; the sauce may separate slightly, so whisk well on reheating. Reheat covered over low heat, or in a 300°F (150°C) oven, until the chicken is steaming hot (165°F/74°C), stirring the sauce gently without boiling."

Substitutions

saffron threads → ¼ tsp extra turmeric. Gives similar colour but a less floral flavour.
preserved lemon → Zest of 1 lemon plus ½ tsp extra salt. A quick stand-in; the flavour is brighter and less fermented.
pitted green olives (such as Castelvetrano or Picholine) → Pitted green or Kalamata olives. Kalamata is stronger and will darken the sauce.
bone-in, skin-on chicken thighs → Boneless, skinless thighs. Reduce the oven time to 30 minutes, or until they reach 175°F (80°C).