Moroccan Chicken Tagine

Steep the saffron threads in 2 tablespoons of hot water and set aside — the saffron needs at least 10 minutes to release its colour and fragrance into the water; this saffron water is added to the braise later and gives the sauce its characteristic golden hue and floral depth. Pat the chicken pieces completely dry with kitchen paper — dry skin browns; wet skin steams. Season all over with salt and black pepper. Heat the olive oil in a large, heavy-based casserole or tagine over medium-high heat. Working in batches if necessary, brown the chicken pieces skin-side down for 5–6 minutes without moving them until the skin is deeply golden and releases naturally from the pan. Turn and brown the other side for 3–4 minutes. Remove the browned chicken to a plate and set aside. The browning step is not optional — it develops the Maillard flavour compounds that give the finished tagine its depth and complexity; a pale, unbrowned chicken produces a flat, one-dimensional sauce. Reduce the heat to medium. Add the diced onion to the fat remaining in the pan with a pinch of salt and cook for 10–12 minutes, stirring regularly, until completely soft and golden. Add the grated garlic and fresh ginger and cook for 2 minutes until fragrant. Add all the ground spices — cumin, coriander, turmeric, paprika, cinnamon, and ground ginger — and stir for 1 minute until the spices are sizzling and fragrant.

Add the tinned chopped tomatoes to the spiced onion base and stir to combine, scraping up any spiced residue from the base of the pan. Pour in the chicken stock and the saffron water (including the threads). Stir everything together. Return the browned chicken pieces to the casserole, nestling them into the sauce skin-side up so the skin stays above the liquid and does not become waterlogged and soft. The liquid should come about halfway up the chicken pieces — not submerge them. Bring to a gentle simmer over medium heat, then reduce to the lowest possible heat, cover with a tight-fitting lid, and braise for 40–45 minutes until the chicken is completely cooked through and beginning to pull away from the bone. Check occasionally and add a splash more stock if the sauce looks like it is reducing too quickly and catching on the base. The braise should be a very gentle, barely-there simmer — aggressive boiling will tighten and toughen the chicken rather than tenderising it.

Once the chicken is tender and cooked through, remove the lid. Add the sliced preserved lemon rind and the green olives to the sauce, stirring them gently through the braising liquid. Increase the heat to medium and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce has reduced to a rich, glossy consistency that coats the back of a spoon. Taste the sauce carefully — preserved lemon is salty, so taste before adding any extra salt. The sauce should be deeply savoury, warmly spiced, and have a bright, slightly sharp citrus note from the preserved lemon that cuts through the richness of the chicken fat and olive oil. If the sauce tastes flat, a squeeze of fresh lemon juice added at the end will lift it. The preserved lemon rind is the flavour signature of a Moroccan chicken tagine — do not substitute fresh lemon zest, which lacks the fermented, complex, salty-sour character that preserved lemon provides. Only the rind is used; the white pith is bitter and should be scraped away and discarded before slicing.

Remove the casserole from the heat. Scatter the chopped flat-leaf parsley and fresh coriander generously over the surface of the tagine — both herbs together are the classic Moroccan finish and their fresh, grassy fragrance against the warm, spiced braise is the final flavour contrast that completes the dish. Bring the casserole to the table and serve directly from it, or transfer to a warmed serving dish. Spoon the sauce generously over each serving — it is deeply flavoured and is as important as the chicken. Serve over steamed certified gluten-free couscous or steamed white rice, which will absorb the sauce beautifully. This tagine keeps well in the fridge for up to 4 days and the flavours deepen significantly overnight — it is an excellent dish to make a day ahead and reheat gently on the hob with the lid on over low heat.