Chicken in Moroccan Style
Submitted by lh
Saffron and turmeric-rubbed chicken marinates overnight, then simmers until tender in a thick, golden sauce with olives and pickled lemons. A Moroccan tagine-style feast that feeds a crowd.
YIELD
12 servingsPREP
20 minCOOK
45 minREADY
10 hrsThis is the kind of Moroccan chicken you dream about after a trip to Marrakech.
Two whole chickens get rubbed with garlic and salt, then bathed in a fragrant oil slick of ginger, turmeric, saffron, and black pepper. After marinating overnight, the pieces simmer with grated onions, butter, and chicken broth until the meat is falling-apart tender.
The real showstopper moment? The braising liquid gets boiled down into a thick, concentrated sauce, then finished with briny olives and tangy pickled lemon slices.
Serve it over a mountain of fluffy couscous or rice pilaf with extra pickled lemons on the side.
Pro Tips
- The overnight marinade is non-negotiable; those spices need time to penetrate the meat for full flavor
- Grate the onions on a box grater so they practically dissolve into the sauce as it cooks
- Reduce the braising liquid aggressively until it coats the back of a spoon for the richest, most intense sauce
- Preserved lemons (sold at Middle Eastern markets) are the traditional choice here, but quick-pickled lemon slices work in a pinch
- A pinch of saffron goes a long way; steep it in a tablespoon of warm water before adding for the most vibrant golden color
Ingredients
Directions
Rub the chicken pieces well with a mixture of the salt and 4 of the garlic cloves, finely chopped.
Let stand 1 hour for flavors to penetrate then wipe off the garlic salt.
Mix the oil, ginger, turmeric, pepper and saffron, and rub the chicken pieces with this mixture.
Put them in a large bowl with any remaining oil mixture and marinate, covered and refrigerated for 8 hours or overnight.
To cook, put the chicken pieces in a large pot with the onion, remaining garlic, coarsely chopped, butter chicken broth and 2 cups water.
Simmer until tender, about 40 to 45 minutes.
Remove chicken and rapidly boil the liquid down to a thick, rich sauce, stirring frequently.
Add the olives and pickled lemon slices, replace chicken, and reheat in the sauce.
Serve with couscous or rice pilaf and a bowl of extra pickled lemons.
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