Ingredients:

  • 1.2 kg bone-in, skin-on chicken thighs
  • 4 cloves garlic, minced
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 0.5 tsp saffron threads, crushed
  • 0.5 tsp black pepper, freshly cracked
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp salt
  • 2 large yellow onions, grated
  • 1 bunch fresh cilantro and parsley
  • 100g cracked green olives, pitted
  • 1 preserved lemon, rind only, cut into strips
  • 250ml chicken stock
  • 1 tbsp ghee

Instructions:

  1. In a large bowl, whisk together the olive oil, garlic, ginger, turmeric, saffron, black pepper, and salt. Add the 1.2 kg of chicken thighs and toss until they are completely lacquered in the spice paste.
  2. Heat the ghee in your heavy bottomed pan over medium high heat. Place the chicken skin side down and sizzle for 5 minutes until the skin is golden and crisp. Remove the chicken and set aside on a plate; we aren't cooking it through yet, just rendering the fat.
  3. In the same pan, add the two grated yellow onions. Cook them in the residual chicken fat and ghee for about 8 minutes. You are looking for them to soften and turn translucent while picking up the browned bits from the bottom of the pan.
  4. Tie your bunch of cilantro and parsley with kitchen twine to make a bouquet garni. Drop it into the onions along with the 250ml of chicken stock. Stir well to combine the spices that have now flavored the onion base.
  5. Nestle the chicken thighs back into the pan on top of the onions. The liquid should come about halfway up the chicken. Cover with a tight fitting lid and simmer on low for 35 minutes. You want a very gentle bubble, not a rolling boil.
  6. While the chicken simmers, prepare your preserved lemon. Slice the lemon in half, scoop out and discard all the pulp, and rinse the rind under cold water. Cut the rind into thin, elegant strips. Rinse your 100g of green olives to remove excess brine.
  7. Remove the lid. Add the lemon strips and the olives to the pan. Increase the heat slightly to medium. This is the stage where the sauce begins to transform from a liquid into a rich gravy.
  8. Continue to simmer uncovered for another 10-15 minutes until the sauce has reduced by half and looks glossy. You'll notice the oil starting to separate slightly from the onions - this is the sign of a perfect Moroccan sauce.
  9. Fish out the bunch of herbs and discard them. They've given their all to the sauce and will only get in the way of serving now.
  10. Turn off the heat and let the dish sit for 5 minutes. This allows the juices in the chicken to redistribute. Serve directly from the pot or on a large platter, ensuring every piece of chicken is smothered in those jammy onions and olives.