Lemon-Saffron Chicken (Tangia)
Tangia—which originates in Marrakech and often is slow-cooked in the community wood-fired ovens that heat bathhouses—traditionally is made with lamb. For a more approachable version, we used boneless, skinless chicken thighs, which have a similar richness. In Morocco, preserved lemons lend a gentle acidity, lightening the richness. For an easier version, we get similar flavor from lemon zest and juice—as well as chopped green olives for brininess—added at the end of cooking. Serve with warmed, halved pita bread for scooping up the meat and thickened sauce.
teaspoons ground cumin, divided
Kosher salt and ground black pepper
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