Emeril's Moroccan-Style Braised Chicken Thighs with Preserved Lemons and Green Olives

Recipe courtesy Emeril Lagasse, 2007

Show: The Essence of EmerilEpisode: All About the Chicken

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 16 Reviews
Total Time:
2 hr 10 min
Prep
20 min
Cook
1 hr 50 min
Yield:
4 to 6 servings
Level:
Intermediate
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Ingredients

  • 2 tablespoons olive oil
  • 6 medium chicken thighs
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 onion, julienned
  • 3 cloves garlic, slivered
  • 2 cinnamon sticks
  • 1 bay leaf
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon powdered saffron threads
  • 1 1/2 cups chicken stock, low sodium canned chicken broth or water
  • 1 cup pitted mild green olives, such as cerignola, rinsed if salty
  • Peel of 1 or 2 preserved lemons, to taste
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped cilantro
  • Lemon juice, to taste, optional

Directions

In the bottom of a tagine (or, in a heavy dutch oven), heat the olive oil until hot. Season the chicken thighs on both sides with the salt and pepper, and ground ginger and sear until golden brown on the skin side, 4 to 6 minutes. Turn the chicken thighs to the other side, add the onion and garlic, and continue to cook until the vegetables are wilted, about 4 minutes longer. Add enough broth or water to come halfway up the sides of the chicken pieces. Add the cinnamon sticks, bay leaf, ginger, and saffron and stir so that the spices are combined with the cooking liquid. Bring to a boil, cover, and reduce heat so that the sauce simmers, and cook the chicken, turning frequently, until tender, about 1 hour. Add the olives, and lemon peel and continue cooking, uncovered, until very tender and falling from the bone, about 30 minutes longer. Using a slotted spoon, transfer the chicken pieces to a serving platter and cover to keep warm. Increase the heat under the tagine and cook until the sauce is reduced to a thick consistency, about 10 minutes longer. Add lemon juice to taste if desired and discard the cinnamon sticks. Spoon the sauce over the chicken and serve immediately.

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Newest Ratings and Reviews

Read all 16 reviews

  • on January 11, 2012

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    Got rave reviews from the family the first time I made this dish so I made it again tonight. This time I added some Julianne cut carrots and chopped celery. The hubby liked it as did my two kids. Have added this to my repeat list of recipes.

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  • on November 06, 2011

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    This was a very delicious meal. The preserved lemons are a must. Preserved lemons are a bit pricey, but there are easy recipes online for making your own. The cerignola olives also added an almost sweet nutty olive flavor not to be missed. I peeled the lemon, and minced the peel into the cooking liquid to better distribute the flavor. I agree with barry in Minn. to be careful with adding salt.

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  • on March 21, 2011

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    This is truly something different for chicken. I followed the recipe exactly except added lemon wedges instead of preserved lemon. I served it over brown rice. Delicious and different.

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