Dinner Party · Moroccan
Saffron Chicken with Preserved Lemon
Chicken thighs braised with saffron, ginger, and preserved lemon for a refined, citrus forward tagine.
Why This Works
The saltiness of the preserved lemon acts as a natural seasoning that bridges the gap between the savory olives and aromatic saffron.
The Upgrade
Add a few baby potatoes during the simmering stage to make it a one-pot meal.
Chef's Secret
Michelin TechniqueUsing bone-in thighs is crucial as the bone adds body and gelatin to the sauce as it reduces.
Ingredients
Total time including resting: 45 min
Directions
Brown the chicken thighs in oil over medium-high heat until the skin is golden.
8 minRemove chicken and add grated onion, garlic, and ginger to the same pot.
3 minStir in turmeric and saffron; the spices should become very aromatic.
1 minReturn chicken to the pot, add 1/2 cup of water, and cover.
2 minSimmer on low heat until the chicken is tender and cooked through.
25 minAdd olives and preserved lemon for the final few minutes to incorporate flavors.
5 minGarnish with cilantro before serving over couscous or crusty bread.
Wine Pairing
Riesling
White Wine
The BottleTrimbach Cuvée Frédéric Emile Riesling
Riesling’s inherent citrus acidity and kerosene-like complexity are the perfect match for preserved lemon and saffron. The wine's dry, precise structure cuts through the richness of the chicken fat effortlessly.
Nutrition per Serving
420
calories
34g
protein
8g
carbs
28g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roasted Root Vegetables
Toss carrots and parsnips with olive oil and honey to complement the aromatic ginger and citrus of the tagine.
Ingredients
Directions
Preheat oven to 425°F.
Whisk olive oil, honey, ginger, orange zest, and salt in a large bowl.
Toss the carrot and parsnip batons in the emulsion until thoroughly coated.
Arrange vegetables in a single layer on a parchment-lined baking sheet.
Roast for 18-20 minutes, tossing halfway through, until tender and caramelized at the edges.
Serve immediately alongside the tagine.
Side Dish
Fluffy Steamed Couscous
Steamed semolina grains act as the perfect canvas to catch the rich, spiced braising liquid.
Ingredients
Directions
Place the dry couscous in a large, heat-proof glass bowl.
Whisk the boiling stock, olive oil, and salt together, then pour evenly over the grains.
Cover the bowl immediately with plastic wrap or a tight lid; let stand undisturbed for 7 minutes.
Uncover and add the butter in small cubes.
Use a dinner fork to gently rake through the grains, lifting and tossing to incorporate the butter and break up any clumps.
Fold in the fresh parsley and serve immediately while steaming.
Member Reviews
How did it turn out?
Rate this recipe
No reviews yet — be the first to share how it turned out.