Go Back
Saffron chicken and chickpea tagine in a Dutch oven with preserved lemon and fresh herbs on a dark surface

Saffron Chicken and Chickpea Tagine

A one-pot Moroccan-style braise of saffron-steeped chicken thighs and chickpeas, finished with preserved lemon and fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Saffron Steep
  • 0.3 g (generous pinch) saffron threads steeped in warm water
  • 3 tbsp warm water for steeping saffron
Chicken and Aromatics
  • 4 pieces (about 900 g total) bone-in skin-on chicken thighs patted dry
  • 2 tbsp olive oil
  • 1 large, thinly sliced yellow onion
  • 4 cloves, minced garlic cloves
  • 1 tsp, grated fresh ginger or half a tsp ground ginger
  • 1.5 tsp ras el hanout
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground turmeric for additional color alongside saffron
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper freshly ground
Braise Liquid and Chickpeas
  • 300 ml low-sodium chicken stock
  • 200 g (half a 400 g can), crushed by hand canned whole tomatoes
  • 400 g can, drained and rinsed canned chickpeas
  • 1 piece (about 20 g) preserved lemon rind rinsed, pulp removed, thinly sliced
To Finish
  • small handful fresh cilantro leaves roughly torn
  • small handful fresh flat-leaf parsley roughly chopped
  • 60 g green olives pitted, optional
  • 4 wedges lemon wedges for serving

Method
 

Steep the Saffron
  1. Combine saffron threads and 3 tbsp warm (not boiling) water in a small bowl. Set aside for 10 minutes until the water turns deep amber.
Sear the Chicken
  1. Pat chicken thighs dry with paper towels. Season all over with 1 tsp salt and 0.5 tsp black pepper.
  2. Heat 2 tbsp olive oil in a 5-quart Dutch oven over medium-high heat until shimmering. Place chicken thighs skin-side down and sear without moving for 5 to 6 minutes until the skin is deep golden and releases easily from the pot.
  3. Flip and sear the other side for 2 minutes. Transfer chicken to a plate and set aside. Pour off all but about 1 tbsp of fat from the pot.
Build the Base
  1. Reduce heat to medium. Add sliced onion to the pot and cook, stirring occasionally, for 6 to 7 minutes until soft and lightly golden.
  2. Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
  3. Add ras el hanout, cumin, coriander, cinnamon, and turmeric. Stir to coat the onions and cook for 30 seconds until the spices smell toasted.
Braise
  1. Pour in chicken stock and crushed tomatoes. Add the steeped saffron water (threads and all). Stir to combine, scraping up any browned bits from the bottom of the pot.
  2. Nestle chicken thighs back into the pot skin-side up, partially submerged in the broth. Bring to a gentle simmer.
  3. Cover and cook over low heat for 25 minutes.
  4. Uncover and add drained chickpeas and sliced preserved lemon rind. Cook uncovered for a further 12 to 15 minutes until the sauce reduces slightly and the chicken reads 74 C / 165 F on an instant-read thermometer.
Finish and Serve
  1. Remove from heat. Scatter green olives over the top if using. Rest for 5 minutes.
  2. Scatter fresh cilantro and parsley over the tagine. Serve directly from the pot with lemon wedges on the side.

Notes

For a deeper saffron flavor, steep the threads for up to 20 minutes. The broth will be noticeably more golden and aromatic.