Moroccan cuisine · Meat & Kebab

Djaj bel Hamed Markd

Chicken thighs braised with preserved lemon, ginger and saffron until the sauce turns golden and thick.

Ingredients · for 4 servings

• 8 chicken thighs
• 2 preserved lemons
• 3 onions
• 4 cloves garlic
• 1/2 tsp saffron threads
• 2 tsp ground ginger
• 1 tsp turmeric
• 100 g green olives
• 1 bunch cilantro
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Finely grate the garlic and mix with the ginger, turmeric, saffron threads dissolved in 3 tbsp hot water, pepper and 2 tbsp olive oil; rub over the chicken thighs and let marinate for 30 min.
2. Cut the onions into thin half-rings, quarter the preserved lemons, discard the flesh and cut the peel into strips.
3. Heat the remaining olive oil in a wide pot and sear the chicken thighs skin-side down for 5 min until golden, then turn and remove.
4. Sauté the onions in the frying fat for 8 min until soft, return the chicken thighs with the marinade, pour in 250 ml water and braise gently, covered, for 35 min.
5. Add the preserved lemon strips and olives and cook uncovered for another 15 min, until the sauce has reduced by half and the onions have collapsed into a thick cream.
6. Season only with pepper and a little salt, scatter with chopped cilantro and serve with bread or couscous.