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Recipe details are AI-generated from the video and may contain errors — for reference only.
Heat a skillet over medium-high heat. Add 1 tbsp duck fat, then add 1 sliced onion and cook, stirring frequently, until onions sweat down, soften, and lightly brown.
local_fire_departmentmedium-high heat, 3 minutesWatch out
Keep stirring onions constantly so they sweat out moisture without scorching.
Add 1 tsp ground ginger, 1 tsp ground coriander, 0.5 tsp ground white pepper, 1 tsp ground turmeric, 1 pinch saffron threads, and 0.5 tsp salt to the sweated onions. Stir well to toast spices until fragrant.
local_fire_departmentmedium heat, 1 minuteWatch out
Do not cook ground spices for too long in hot pan, or they will scorch and turn bitter.
Transfer the spiced onions out of the skillet into a side bowl and set aside.
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Clear as much onion out as possible so residual bits don't burn while searing chicken.
Beware of hot oil splatter when placing chicken thighs skin-side down into hot fat.
In the same skillet over medium-high heat, add 1 tbsp duck fat. Lay 4 chicken thighs skin-side down and sear until the skin turns deep golden brown.
local_fire_departmentmedium-high heat, 5 minutesWatch out
Do not overcrowd the pan or move chicken around too early
let skin crisp undisturbed
Place a metal heat diffuser over stovetop burner flame. Set the tagine base on the diffuser. Add reserved spiced onions and pour in 1 cup chicken stock. Bring broth to a simmer.
local_fire_departmentmedium heat, 2 minutesWatch out
Always place a heat diffuser under clay tagines on gas stoves, otherwise direct heat will crack the clay.
Transfer the seared chicken thighs directly from skillet into simmering broth in tagine base, arranging them skin-side up in a single layer.
Watch out
Place chicken skin-side up so seared crisp skin stays above liquid line.
Use heavy oven mitts or thick towels when moving hot clay tagine into oven.
Cover tagine with its conical lid. Transfer entire tagine vessel into a preheated 350°F (175°C) oven and bake for 45 minutes until chicken meat is tender and easily comes off the bone.
local_fire_department350°F (175°C) oven, 45 minutesWatch out
Keep tagine covered tightly during baking so steam condenses inside and cooks meat evenly.
Extremely hot ceramic/clay dish; handle only with thick heat protection towels.
Remove tagine from oven using thick kitchen towels and carefully lift lid off to reveal rich simmered broth.
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Tilt lid away from yourself when uncovering to prevent escaping steam from burning your hands/face.
Use a large spoon to lift cooked chicken thighs out of tagine broth and set them on a resting plate.
Watch out
Lift chicken gently as meat is tender and may pull apart.
Place tagine base back onto burner over heat diffuser on medium heat. Stir in 1 tbsp diced preserved lemon peel and 1 tbsp chopped fresh parsley, bring to a simmer.
local_fire_departmentmedium heat, 2 minutesWatch out
Add diced preserved lemon sparingly as it adds intense salty flavor.
Add 2 tbsp unsalted butter to simmering broth. Swirl and stir continuously until butter melts and emulsifies, creating a glossy, thickened sauce.
local_fire_departmentlow heat, 1 minuteWatch out
Keep heat gentle while stirring butter so butter emulsifies into broth instead of separating.
Pour 0.5 cup pitted green olives into emulsified sauce. Nestled the rested chicken thighs back into sauce around tagine base.
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Handle chicken thighs carefully so seared crisp skin stays facing upwards above sauce.
Arrange 4 preserved lemon wedges over top of chicken. Put conical lid on tagine off heat for 2 minutes to let sauce settle and lemons warm through. Sprinkle remaining 1 tbsp chopped fresh parsley over dish and serve.
local_fire_departmentoff heat, 2 minutesWatch out
Let covered tagine rest off heat so preserved lemons warm up without cooking down completely.
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