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Saffron Chicken with Preserved Lemon

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PREP TIME
25 min
COOKING TIME
40 min
TOTAL TIME
305 min
SERVINGS
4 servings
Dinner Moroccan
Saffron Chicken with Preserved Lemon
Ingredients
  • 1/4 cup olive oil, or to taste
  • 3 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin seeds
  • salt and ground black pepper to taste
  • 4 large chicken thighs
  • 2 tablespoons olive oil, or as needed
  • 1 medium white onion, chopped
  • 2 cups water, or as needed
  • 16 saffron threads
  • 1/2 preserved lemon, pulp discarded and thinly sliced
  • 2 artichoke bottoms, chopped
  • 1/4 cup olives, or to taste
  • 1/4 cup coarsely chopped parsley
Instructions
1
Combine the oil, garlic, turmeric, cumin seeds, salt, and pepper in a large glass or ceramic container. Place the chicken inside and coat it evenly with the marinade mixture. Cover the bowl with a lid or plastic wrap and refrigerate for 4 to 8 hours.
2
Once you're ready to cook, take the chicken out of the marinade and gently shake off any excess. Discard the remaining marinade.
3
Heat oil in a large cooking vessel over medium-high heat. Add the onion and cook, stirring occasionally, until it becomes soft and translucent, taking about 5 to 7 minutes. Add the chicken, skin-side down, and cook until it's nicely browned on the bottom, approximately 4 minutes. Flip the chicken over and cook until it's browned on the other side, about 3 minutes more.
4
Reduce the heat to medium and pour in enough water to cover the chicken halfway. Cover the pot and cook for 20 minutes. Sprinkle saffron threads onto the chicken and top it with preserved lemon slices. Cover the pot again and cook until the chicken is no longer pink at the bone and juices run clear, about 5 minutes more. Use an instant-read thermometer to check if the internal temperature reaches at least 165 degrees F (74 degrees C).
5
Transfer the cooked chicken to a serving platter and garnish it with artichokes, olives, and parsley.
6
Serve the chicken with a spoonful of sauce or on the side. If you prefer a thicker sauce, continue simmering the liquid in the stockpot for 5 to 7 minutes before serving.