Moroccan Chicken & Potato Tajine
Tajine is a term for Moroccan stews as well as the classic earthenware vessels in which they are cooked and served. Don’t worry if you don’t have a tajine; any heavy bottom large pan with a lid will work for making this dish.
- 2 tablespoons extra virgin olive oil
- 3 pounds bone-in chicken thighs, cut in quarters
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 cup tap water
- 1 teaspoon turmeric powder
- 1 teaspoon ground ginger
- Pinch of saffron (optional)
- 1½ pounds Rosi potatoes, cut into large cubes
- ½ preserved lemon (about ¼ cup), thinly sliced
- ½ cup green olives, sliced in half
- 3 tablespoon chopped fresh parsley
- 3 tablespoons chopped fresh cilantro
- Heat oil in a large cast iron skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper and add to skillet. Cook until chicken is golden brown, about 5-8 minutes per side. Add the onion and garlic to the pan, reduce heat to medium, and sauté for another 10 minutes.
- Add water to the pan along with the turmeric, ginger and saffron if using. Reduce the heat to medium-low, cover the pan, and simmer until the chicken is cooked through, about 30 minutes.
- Remove the chicken from the pan and keep warm. Add the potatoes to the sauce, return the cover to the pan, and cook for an additional 20 minutes, until the potatoes are knife tender.
- Remove the cover and add the preserved lemon, olives, and herbs to the pan, simmer for 10 minutes uncovered to reduce the sauce a bit. Add the chicken back to the pan, cover, and simmer for another 5 minutes. Serve warm, garnish with additional parsley and cilantro if desired.