Moroccan Chicken Tagine with Preserved Lemon, Olives, and Saffron Cauliflower

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This fragrant one-pot chicken tagine layers classic Moroccan flavors: warm ras el hanout, briny cured olives, and preserved lemon that melts into the pan sauce. The cauliflower florets steam in the saffron-scented broth, soaking up the smoky, citrusy braise without falling apart. Serve it over couscous to catch every drop of the glossy, golden sauce.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 6 gSaturated Fat
• 18 gCarbs
• 5 gFiber
• 8 gSugar
• 38 gProtein
• 780 mgSodium
• 860 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 52 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the chicken and marinade

• 4 bone-in, skin-on chicken thighs (about 2 lb total), trimmed of excess fat
• 1 large yellow onion, very thinly sliced
• 4 garlic cloves, finely grated
• 1 tablespoon ras el hanout
• 1 teaspoon ground ginger
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 cup chopped fresh cilantro, stems and leaves
• 3 tablespoons olive oil
• 1 preserved lemon, pulp scraped out, peel cut into thin strips (rinsed briefly if very salty)

For the tagine base and vegetables

• 1 small head cauliflower (about 1 1/2 lb), cut into 1 1/2-inch florets
• 1/2 cup pitted green olives, such as Castelvetrano
• 1/2 cup pitted kalamata or Moroccan purple olives
• 1/2 teaspoon saffron threads, bloomed in 2 tablespoons hot water
• 1 1/2 cups low-sodium chicken broth
• 1 cinnamon stick
• 1 tablespoon honey
• 2 tablespoons chopped fresh parsley, for garnish
• 2 tablespoons toasted slivered almonds, for garnish

Directions

1. In a large bowl, combine the chicken thighs, sliced onion, garlic, ras el hanout, ginger, paprika, salt, cilantro, and olive oil. Massage the marinade into the chicken and let it sit at room temperature for 20 minutes, or refrigerate up to 8 hours for deeper flavor.
2. Heat a heavy-based tagine pot or Dutch oven over medium heat for 2 minutes. Add the chicken skin-side down in a single layer and sear until the skin is deep golden, about 6 minutes. Flip and sear the other side for 3 minutes, then transfer to a plate.
3. Pour off all but 2 tablespoons of fat. Add the marinated onions and any remaining marinade to the pot and cook over medium-low heat, stirring, until soft and lightly caramelized, 8 to 10 minutes. Tuck the chicken back in, bone-side up, nestling it into the onions.
4. Add the chicken broth, bloomed saffron with its water, cinnamon stick, honey, and preserved lemon strips. Bring to a gentle simmer, cover, and braise over low heat for 20 minutes, spooning the pan juices over the chicken occasionally.
5. Scatter the cauliflower florets and both kinds of olives over and around the chicken. Cover and continue to braise until the cauliflower is tender when pierced with a knife and the chicken reaches 175°F, 15 to 18 minutes more. If the sauce is thin, uncover and simmer for 3 minutes to thicken slightly.
6. Discard the cinnamon stick. Taste and adjust salt, then spoon onto a wide platter. Scatter parsley and toasted almonds over the top and serve immediately with warm couscous or crusty bread.

Cook’s Notes

• No tagine pot? Use a wide Dutch oven or deep braiser with a tight lid; the low, even heat is what matters most.
• Always rinse preserved lemon peel briefly if it has been packed in dry salt, or the sauce can turn harshly briny.
• Bloom the saffron in hot (not boiling) water for at least 10 minutes to extract the full golden color and aroma.
• Toast the slivered almonds in a dry skillet over medium heat for 2 to 3 minutes, watching closely so they do not scorch.
• For a more substantial meal, serve over plain or saffron-infused couscous, or with warm flatbread to mop up the sauce.

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