📊 Nutrition Facts (per serving)

Step 1: Marination (Chermoula)

Time: ⏱️ 10 mins

In a large bowl, whisk together the olive oil, minced garlic, ginger, turmeric, black pepper, saffron (with its soaking water), and the chopped herbs. Add the chicken pieces and massage the marinade into the meat. If time permits, marinate in the refrigerator for at least 2 hours or overnight.

💡 Chef's Tip: Do not add salt to the marinade yet; the preserved lemons and olives provide significant salinity.

Step 2: The Initial Sear

Time: ⏱️ 10 mins

In a heavy-bottomed tagine or a Dutch oven, melt the smen (or butter) over medium heat. Add the chicken pieces and sear for 3-4 minutes per side until the meat is lightly golden but not browned deeply.

💡 Chef's Tip: Traditional tagine cooking relies on gentle heat; avoid high-heat searing which can crack a clay vessel.

Step 3: Building the Base

Time: ⏱️ 5 mins

Add the grated onions, the pulp of the preserved lemons, and the cinnamon stick to the pot. Stir to combine with the chicken juices. Pour in the water or stock until it reaches about halfway up the chicken.

💡 Chef's Tip: Grated onions are the secret to the thick, jam-like sauce known as daghmira.

Step 4: The Slow Braise

Time: ⏱️ 50 mins

Bring the liquid to a gentle simmer. Cover the tagine tightly and reduce heat to low. Cook for 45 to 55 minutes, or until the chicken is tender and falling off the bone.

💡 Chef's Tip: If using a traditional clay tagine, use a heat diffuser on a gas stove to prevent the base from cracking.

Step 5: Reduction and Finishing

Time: ⏱️ 10 mins

Carefully remove the chicken and set aside on a warm plate. Increase the heat to medium-high and boil the remaining sauce, stirring frequently, until the liquid has reduced to a thick, onion-rich consistency. Stir in the olives and the strips of preserved lemon rind. Simmer for 5 minutes.

💡 Chef's Tip: The sauce is ready when the oil begins to separate from the onion mass.

Step 6: Plating

Time: ⏱️ 2 mins

Return the chicken to the pot to coat it in the sauce. Serve directly from the tagine or on a large platter, garnished with the lemon rinds and olives.

💡 Chef's Tip: Serve with crusty Moroccan khobz or a baguette to soak up the precious sauce.

📝 Author Notes

This dish is traditionally served at weddings and celebrations. The key to authenticity is the 'daghmira'—the onion reduction. It should be thick enough to be scooped up with bread. For a truly professional touch, you can lightly fry the cooked chicken in a separate pan with a bit of butter before serving to give the skin a crisp texture.

🥡 Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.

📊 Nutrition Facts (per serving)

Step 1: Rendering and Searing

Time: ⏱️ 20 mins

In a large Dutch oven, sauté the bacon over medium heat until crisp. Remove with a slotted spoon and set aside. Increase heat to medium-high. Working in batches to avoid crowding, sear the beef cubes in the bacon fat until deeply browned on all sides. Remove beef and set aside.

💡 Chef's Tip: Do not crowd the pan; if the meat touches, it will steam rather than sear, losing the Maillard reaction necessary for flavor depth.

Step 2: Aromatics and Singer

Time: ⏱️ 10 mins

In the same pot, sauté the sliced onions and carrots until the onions are translucent. Stir in the tomato paste and garlic, cooking for 1 minute. Return the beef and bacon to the pot. Sprinkle the flour over the meat and toss for 2 minutes to cook out the raw flour taste.

💡 Chef's Tip: This technique is called 'singer'—it thickens the sauce naturally as it braises.

Step 3: The Braise

Time: ⏱️ 180 mins

Pour in the wine and enough beef stock to just cover the meat. Add the bouquet garni. Bring to a simmer on the stove, then cover with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours until the beef is fork-tender.

💡 Chef's Tip: The liquid should barely simmer; a hard boil will toughen the meat fibers.

Step 4: Preparing the Garnish

Time: ⏱️ 15 mins

While the beef braises, sauté the mushrooms in 2 tbsp butter until golden brown. In a separate small pan, simmer pearl onions in 1 tbsp butter and 1/2 cup water until the water evaporates and onions are glazed and tender.

💡 Chef's Tip: Cooking the garnishes separately preserves their individual textures and prevents the mushrooms from becoming mushy.

Step 5: Finishing the Sauce

Time: ⏱️ 10 mins

Once the beef is done, remove the bouquet garni. If the sauce is too thin, simmer on the stovetop for 5-10 minutes to reduce. Stir in the prepared mushrooms and pearl onions just before serving. Season generously with salt and pepper.

💡 Chef's Tip: The sauce should be thick enough to coat the back of a spoon (nappé consistency).

📝 Author Notes

Traditionally served with boiled potatoes, buttered noodles, or a crusty baguette. For the best experience, use a wine you would actually drink; the quality of the Burgundy significantly impacts the final profile.

🥡 Storage Tips

This dish is famously better the next day. Store in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of stock if the sauce has thickened too much.