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.
Moroccan-Style Braised Lemon Chicken (Tangia)
This simple chicken braise loaded with high-flavor ingredients is modeled on tangia, a slow-cooked lamb dish from Marrakech. We got a lesson in cooking tangia the traditional way from taxi driver Youssef Boufelja. For our simplified version, we used boneless, skinless chicken thighs, which have a similar richness. In Morocco, preserved lemons lend the dish a gentle acidity, but we got 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 tender meat and thickened sauce.
4
Servings
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
25 minutes active
Ingredients
-
5
teaspoons ground cumin, divided
-
Kosher salt and ground black pepper
Directions
-
01In a small bowl, stir together 2 teaspoons of the cumin and 2 teaspoons salt. Set aside. Season the chicken on both sides with salt and pepper.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT