1040 Cal (4x 260)

Marinade:

3 cloves chopped garlic
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. paprika
1/2 Tbsp. kosher salt
1/4 tsp. black pepper
1/4 onion, grated
1 Tbsp. canola oil
1/2 preserved lemon
4 chicken thighs, with skin and bone-in

  • Mix garlic, cumin, paprika, salt, pepper, onion and oil.
  • Rinse preserved lemon wedges and remove the pulp. Reserve the peel.
  • Add lemon pulp and chicken. Mix, cover and marinate overnight, up to 24 hours.

Tagine:

3/4 cup water
1/4 bunch cilantro
1/4 bunch Italian parsley
1/8 tsp. powdered turmeric
2 strands saffron
1/4 onion, grated

  • Add chicken (including marinade), water, turmeric, saffron and onion to tagine.
  • Chop stems off cilantro and parsley, tie into bundles and add to tagine.
  • Bring to boil, reduce heat, cover and simmer for 30 minutes.
  • Stir and simmer for 15 minutes uncovered, until chicken is tender.
  • Remove chicken and cover to keep warm.
  • Slice lemon peel from marinade prep. Add to sauce along with chopped cilantro and parsley.
  • Simmer sauce for 5 minutes, until reduced and slightly thickened.
  • Uncover chicken, remove skin, pour sauce over chicken and serve.

Source: https://www.foodnetwork.com/recipes/ina-garten/moroccan-chicken-tajine-recipe-2012524

02/25/2024: i marked this deprecated some time ago, and have been using this recipe (which is pretty similar) instead.