Moroccan-Style Braised Lemon Chicken (Tangia)
- Makes4 servings
- Cook Time1 hour
- Active time plus cooling25 minutes active
- 6
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.
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.
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