Chicken Tagine with Preserved Lemon

Instructions

1. Step 1

   On the cutting board with the chef's knife, trim excess fat from the chicken thigh first, then wash the cutting board and chef's knife before chopping the yellow onion, garlic, and cilantro. Keep the chopped ingredients on the clean cutting board; the preserved lemon should remain rinsed, seeded, and finely chopped.

   Cookware: Chef Knife — prep, cutting board — clean prep surface

2. Step 2

   Heat the Dutch oven over medium heat, add the olive oil, yellow onion, and exactly half of the salt, and sauté for 8–10 minutes with the wooden spoon until the onion is soft and lightly golden.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 2.0 gr Salt, 250.0 gr Yellow Onion

   Cookware: Dutch oven — medium heat, wooden spoon — stirring

3. Step 3

   Add the garlic, ground ginger, ground turmeric, black pepper, and chicken thigh to the Dutch oven, then sauté over medium heat for 5 minutes, turning the chicken with the wooden spoon until lightly colored and fragrant.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 800.0 gr Chicken Thigh, 15.0 gr Garlic, 4.0 gr Ground Ginger, 3.0 gr Ground Turmeric

   Cookware: Dutch oven — medium heat, wooden spoon — stirring

4. Step 4

   Add the water with the measuring cup, bring it to a gentle simmer over medium heat, then cover the Dutch oven and braise for 45 minutes, turning the chicken once, until tender and no pink remains; check the thickest chicken piece with the food thermometer and continue cooking until it reaches 74°C internally.

   Timer: 45 min (fixed)

   Ingredients used: 400.0 ml Water

   Cookware: Dutch oven — medium heat, covered, Food Thermometer — internal temperature check, measuring cup — measuring, wooden spoon — turning

5. Step 5

   Stir in the preserved lemon, two-thirds of the cilantro, and the remaining salt with the wooden spoon, then simmer uncovered over low heat for 10 minutes until the sauce is glossy and slightly reduced; taste and confirm the seasoning is balanced.

   Timer: 10 min (fixed)

   Ingredients used: 10.0 gr Cilantro, 80.0 gr Preserved Lemon, 2.0 gr Salt

   Cookware: Dutch oven — low heat, uncovered, wooden spoon — stirring

6. Step 6

   Wash the wooden spoon, then use it to portion the chicken thigh and sauce from the Dutch oven and finish each serving with the reserved one-third of the chopped cilantro.

   Ingredients used: 5.0 gr Cilantro

   Cookware: Dutch oven — serving, wooden spoon — clean serving utensil