Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Tender, bold braised chicken inspired by the community ovens of Marrakech
Lemon-Saffron Chicken (Tangia)
This recipe is free until September 7, 2022. Start your 14-day free trial to access every Milk Street recipe. Learn More.
Tangia—which originates in Marrakech and often is slow-cooked in the community wood-fired ovens that heat bathhouses—is a stew-like dish of fall-apart tender hunks of lamb bathed in a thick, but spare broth rich with saffron, turmeric, cumin, ginger, garlic and lemon. We got a lesson in cooking tangia the traditional way from taxi driver Youssef Boufelja. Lamb is typical, but we use boneless, skinless chicken thighs. 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.
4
Servings
Tip
Don’t reduce the lemon zest or juice. The zest provides both flavor and fragrance, and the juice adds tang and acidity. You'll need 3 to 4 lemons to get 3 tablespoons grated zest; a wand-style grater works best.
1 hour
4 teaspoons ground cumin, divided
Kosher salt and ground black pepper
3 pounds boneless, skinless chicken thighs, trimmed and patted dry
2 tablespoons extra-virgin olive oil
2 medium yellow onions, finely chopped
12 medium garlic cloves, chopped
2 teaspoons ground turmeric
2 teaspoons ground ginger
2 teaspoons ground coriander
1 teaspoon saffron threads, crushed
3 tablespoons salted butter, cut into 3 pieces
1/2 cup pimento-stuffed green olives, chopped
3 tablespoons grated lemon zest, plus ¼ cup lemon juice
Ingredients
-
4
teaspoons ground cumin, divided
-
Kosher salt and ground black pepper
-
3
pounds boneless, skinless chicken thighs, trimmed and patted dry
-
2
tablespoons extra-virgin olive oil
-
2
medium yellow onions, finely chopped
-
12
medium garlic cloves, chopped
-
2
teaspoons ground turmeric
-
2
teaspoons ground ginger
-
2
teaspoons ground coriander
-
1
teaspoon saffron threads, crushed
-
3
tablespoons salted butter, cut into 3 pieces
-
½
cup pimento-stuffed green olives, chopped
-
3
tablespoons grated lemon zest, plus ¼ cup lemon juice
Directions
-
01In a small bowl, stir together 1 teaspoon of the cumin and 1 teaspoon salt. Set aside. Season the chicken on both sides with salt and pepper.
-
02In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onions and garlic and cook, stirring, until lightly browned, about 5 minutes. Add the remaining 3 teaspoons cumin, the turmeric, ginger and coriander, then cook, stirring, until fragrant, about 30 seconds. Stir in 1½ cups water and the saffron, scraping up any browned bits. Nestle the chicken into the liquid, turning to coat. Cover, reduce to medium-low and cook for 20 minutes at a gentle simmer.
-
03Using tongs, turn the chicken. Cover and cook until tender, another 25 minutes. Using tongs, transfer the chicken to a plate. Bring the liquid in the pot to a simmer over medium-high and cook, stirring, until thickened, 10 to 14 minutes.
-
04Return the chicken to the pot and stir. The chicken will break up a bit. Off heat, add the butter, stirring until melted, then stir in the olives and lemon zest and juice. Taste and season with salt and pepper. Transfer to a platter and serve with the cumin-salt mixture to sprinkle over, to taste.
Tip: Don’t reduce the lemon zest or juice. The zest provides both flavor and fragrance, and the juice adds tang and acidity. You'll need 3 to 4 lemons to get 3 tablespoons grated zest; a wand-style grater works best.
In the store
More
Mains
Reviews
You Need to Be a Milk Street Member to Review this Recipe.
FOR FREE ACCESS TO THIS RECIPE, PLEASE ENTER YOUR EMAIL
Thanks, you’re in! You will receive a confirmation email that includes a link to download your digital copy of 12 Recipes That Will Change the Way You Cook.
Your First Issue
MAY 2022
MILK STREET KITCHIN-TO™ AND SERRATED KITCHIN-TAN™ SET
$189.90 VALUE
- Free Milk Street recipes delivered to your inbox each Monday
- Free Access to every TV and Radio recipe
You will also receive special offers from Milk Street. You can unsubscribe from receiving our emails at any time.
Entry Form