Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Paste:

Directions

Instructions Checklist
  • Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.

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  • Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.

  • Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.

  • Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.

Cook's Note:

Ground cumin can be substituted for the cumin seed, if needed.

Cooking liquid can be served immediately after chicken is cooked: no need to reduce sauce if a thinner consistency is desired. Sauce can be served over the chicken or on the side.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

482 calories; 38.2 g total fat; 96 mg cholesterol; 1787 mg sodium. 7.2 g carbohydrates; 27.5 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/05/2017
My first foray into Moroccan cuisine. I cooked it in a tagine and it turned out beautifully. I used my homemade preserved lemons as well. The mix of flavors from the olives artichokes and lemon and the beauty of the turmeric make for a lovely dish. Read More
(17)
17 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/05/2017
My first foray into Moroccan cuisine. I cooked it in a tagine and it turned out beautifully. I used my homemade preserved lemons as well. The mix of flavors from the olives artichokes and lemon and the beauty of the turmeric make for a lovely dish. Read More
(17)
Rating: 5 stars
10/05/2017
My first foray into Moroccan cuisine. I cooked it in a tagine and it turned out beautifully. I used my homemade preserved lemons as well. The mix of flavors from the olives artichokes and lemon and the beauty of the turmeric make for a lovely dish. Read More
(17)
Rating: 5 stars
05/08/2016
Absolutely delicious. I would recommend this to everyone who wants a relaxing meal. Prepare everything the night before put it together the following morning in the pot cook long and slow sit back and when you're ready enjoy. Worth every star awarded. Read More
(15)
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Rating: 5 stars
04/13/2017
This was delicious! I make a few changes however. I used the zest of 1 lemon and placed fresh lemon slices on the chicken because I could not find preserved lemon. I also used boneless skinless chicken breasts and chicken broth instead of water. Be careful! My sauce burned very badly. Maybe because I used chicken broth instead of water or maybe the hear was too high. The optional garnishs of olives parsley and artichokes really make this dish. Delicious when served with saffron rice. Thank you! Read More
(8)
Rating: 4 stars
03/14/2016
This is a fragrant dish that I cooked in my tagine at 190 C. I didn't have any artichokes so I used bell peppers. The olives are a great addition. Thank you for the recipe. Read More
(5)
Rating: 5 stars
10/14/2018
Yummy! This was fantastic! Whole family loved it. Kids aren t fond of olives but tried them & still loved it! Served with basmati rice (cause that s what I had) and green beans. My husband and I are trying to eat healthier so I did go with skinless boneless thighs. So affordable and flavor is complex. This is a new staple. Read More
(2)
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Rating: 5 stars
10/09/2018
Can't get enough... Excellent Read More
(2)
Rating: 5 stars
04/24/2018
Good tasty dish with a gereat balance of flavours. The whole family enjoyed it. Read More
(2)
Rating: 5 stars
11/16/2018
Wow this was really good. Chicken could have marinated overnight. I doubled the amount of preserved lemons and it was not too lemony. Next time I ll remove the chicken skin because it doesn t brown up enough to be crispy. I would also use Greek olives or similar string favored olives Read More
(2)
Rating: 5 stars
11/02/2018
I enjoyed this very much. Read More
(1)