Moroccan Chicken Thighs with Preserved Lemons

Moroccan Chicken Thighs with Preserved Lemon

This is similar to the long slow cooking of a tagine, but this is a lighter and quicker version. This recipe calls for ras el hanout, a Moroccan spice blend. Here I offer the recipe for the blend as well, just in case you do not have a blend labeled “Ras el hanout” in your spice drawer.

Below this are recipes for Sheet Pan Carrots, Cabbage, and Cauliflower with Tahini, and also for Saffron Rice, all of which complement this dish beautifully.

Note: This recipe is a little bit spicy. If you like it milder, use less spice. This is one of those easy-to-make-ahead recipes for easy entertaining. You can make the sauce a few days before and sear the chicken the day before. Allow the chicken to come to room temperature for about one hour before and then cook it in the oven.

If you haven’t , check out my Preserved Lemon Recipe too!

Serves 4-6

6–8 chicken thighs, bone in, skin on

2 cloves garlic, minced

½ shallot, minced 

2-inch piece of ginger, grated 

4 heaping teaspoons ras al hanout* (alternatively 1 teaspoon coriander, 1 teaspoon turmeric, 1 teaspoon allspice, 1 teaspoon cinnamon, or any combination of these) 

1 teaspoon smoky paprika 

2 pinches saffron threads

1 teaspoon turmeric

3–-4 tablespoons extra virgin olive oil

1 whole preserved lemon, chopped fine, plus a couple tablespoons of the juice

Red or yellow onions, sliced

1 cup chopped green or green and black olives

1 cup chicken stock

1 can chopped diced tomatoes

1 teaspoon cinnamon

Garnish: 

1 handful chopped fresh cilantro

1 handful chopped fresh parsley

Mix garlic, shallot, ginger, ras el hanout (or spices), paprika, saffron, and turmeric together with 1 tablespoon olive oil and 1 tablespoon lemon juice.

Rub the mixture all through the thighs, cover, and refrigerate to marinate 2–4 hours.

Preheat oven to 350°F. Heat the rest of the olive oil in a heavy skillet. Add the chicken, and brown on all sides. Remove to a baking dish that allows for room around the chicken for the  onions, olives, and preserved lemon. Add the chopped  onions and the preserved lemon. Sprinkle the chicken with olives, the add the chicken stock and diced tomatoes. Sprinkle with cinnamon and roast uncovered in the oven for 40 minutes. 

While the chicken is cooking, prepare the dressing for the vegetables (see recipe below).

Remove from the oven, scatter parsley or cilantro on top, and serve.

* Ras el hanout ingredients: 

2 teaspoon ginger

1 teaspoon coriander

1 teaspoon pepper

1 teaspoon turmeric

1 teaspoon allspice

1 teaspoon cinnamon

½ teaspoon ground cloves

1 teaspoon ground cumin seeds

Sheet Pan Carrots, Cabbage  and Cauliflower with Tahini

2 carrots, sliced thin on a long diagonal

½ or whole head cauliflower

½ small cabbage cut into 6–8 wedges about 1 inch thick each

Dressing for vegetables: 

4 tablespoons olive oil

1 tablespoon cumin 

4 tablespoons tahini 

4 tablespoons juice from preserved lemons ( If you do not have preserved lemons, substitute thejuice and zest from one whole lemon)

Parchment paper (for easy clean up, but not essential)

Preheat the oven to 350°F. 

Make the dressing for the vegetables by blending the olive oil, cumin, tahini, and lemon juice. 

Toss the carrots and cauliflower with half the dressing. Make sure the vegetables are well coated and spread them out on half of a sheet pan, single layer. On the other half, lay out the cabbage. Drizzle the remaining sauce over the cabbage. Bake for about 40 minutes. 

Saffron Rice 

Long-grain rice is a fluffy, stand-alone rice that is great for salads and also the staples of Indian and Middle Eastern cuisine. Both jasmine and basmati rice are aromatic varieties of long-grain white rice. You’ll find these rices commonly used in a variety of Middle Eastern and Indian dishes. Jasmine is originally from Thailand and is commonly used in Southeast Asian cooking.

Basic Cooked  Rice

Below is a basic recipe for long-grain rice. Long grains include jasmine, basmati, and texmati rice. The ratio of water or stock to long-grain rice is about 1¼ cup liquid to 1 cup rice.

(Always make more rice than you need for efficiency in the kitchen. It can be served for lunch cold over salad, with herbs and vinaigrette, or added to any soup for substance and texture.)

Serves 4–6

2¾ cups water or stock; saffron rice uses chicken stock 

1½ cups jasmine rice

1 teaspoon salt

In a saucepan, bring the water or stock to a boil. Add the rice and the salt. Cover, and reduce the heat to low. Simmer for 15 minutes, or until all of the water is absorbed. You may need to add a bit more water––some rice is drier than others). Remove the covered saucepan from the heat and let the rice absorb the last of the water.

Once you have mastered this basic technique, you can add any flavors. For saffron rice, combine the following:

1 tablespoon butter or olive oil  

½ cup onion 

1 teaspoon sea salt

2 pinches saffron

1 pinch cinnamon

1 bay leaf

Sauté the onions in the butter or oil until clear, then add  the spices. Pour over the rice and mix well.