DJAJ M’QUALLI (CHICKEN, OLIVE AND LEMON TAGINE)

This Moroccan chicken stew is as comforting as it is fragrant. Traditionally served with couscous, this version also could be served with long-grain white rice. Preserved lemons can be found at Middle Eastern stores.

8 bone-in skin-on chicken thighs (about 3 pounds total), patted dry

Fine salt

Freshly ground black pepper

1 tablespoon olive oil, plus more as needed

1 ½ pounds yellow onions, halved and thinly sliced 2 tablespoons ground coriander

2 teaspoons ground white pepper

2 teaspoons ground ginger

1 teaspoon saffron threads

½ teaspoon ground turmeric

1 ¼ cups unsalted chicken broth

Rind of 1 preserved lemon, chopped

½ cup green olives, pitted and cracked (about 10 olives)

2 tablespoons (1 ounce) unsalted butter 1 tablespoon chopped or whole leaves of fresh flat-leaf parsley (optional)

1 tablespoon chopped or whole leaves of fresh cilantro (optional)

Cooked couscous, for serving (optional) Instructions: Season the chicken on all sides with salt and pepper and let sit for 1 hour, or refrigerate overnight. When ready to cook, in a tagine or Dutch oven over medium-high heat, heat 1 tablespoon of oil until shimmering. Working in batches, if necessary, add chicken, skin-side down, and cook, turning once, until well browned, 3-5 minutes per side. Transfer to a platter.

Position a rack on the bottom of the oven and heat to 350 degrees.

Reduce heat to medium and pour off all but about 2 tablespoons of the fat in the pan (if the fat burned, discard it and add 2 tablespoons of oil). Add the onions and cook, stirring often and adjusting the heat as necessary so the onions don’t burn, until rich golden brown, 12-15 minutes. Season the onions with the coriander, white pepper, ginger, saffron and turmeric, add a pinch of salt, and cook, stirring, until the spices are slightly toasted, about 90 seconds. Return the chicken to the tagine or Dutch oven, pour in the chicken broth and bring to a lively simmer.

Cover the tagine or Dutch oven, transfer to the oven and

braise for 40 minutes, or until the chicken starts to fall off the bone. Using a slotted spoon or tongs, transfer the chicken to a platter, cover to keep warm, and return tagine or Dutch oven to the stovetop. Turn the heat to low and simmer the sauce until it’s slightly reduced and coats the back of a spoon, about 6 minutes. Add preserved lemons and olives; cook until warmed. Whisk in butter and herbs until the butter melts. Taste, and season with more salt, if desired. Remove from heat, cover and let sit for 5 minutes. Spoon the sauce, lemons and olives over the chicken, garnish with more parsley and/or cilantro, if using, and serve with the couscous.

Makes 6-8 servings