Safta Recipe

Prepare chicken

Pat chicken thighs dry with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper. Set aside.

Brown chicken

Heat 2 tbs olive oil in a large heavy Dutch oven or deep skillet over medium-high heat. When hot, add chicken skin-side down and brown 4–5 minutes until golden; flip and brown other side 3 minutes. Work in batches if necessary. Transfer browned chicken to a plate and set aside.

Sweat aromatics

Reduce heat to medium and add remaining 1 tbs olive oil to the pot. Add sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to caramelize, about 8–10 minutes. Add minced garlic and ginger and cook 1–2 minutes until fragrant.

Toast spices & build base

Stir in turmeric, cumin, coriander, paprika and cinnamon; cook 30–45 seconds to bloom the spices. Add tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Pour in diced tomatoes with their juices and deglaze the pan, scraping up browned bits. Add chicken stock, chopped preserved lemon rind, honey, and remaining 1 tsp salt and 1/2 tsp black pepper. Stir to combine.

Simmer with chicken

Return browned chicken and any accumulated juices to the pot, nestling pieces into the sauce. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer 20 minutes.

Add root vegetables

After the initial 20 minutes of simmering, add the carrots and potatoes around the chicken. Cover and continue to simmer gently 15–20 minutes more, or until the vegetables are tender and the chicken is cooked through (internal temperature 165°F / 74°C).

Finish additions

Five minutes before the end of cooking, stir in the olives and frozen peas (if using) and adjust seasoning to taste. If the sauce is too thin, increase heat and reduce uncovered for a few minutes; if too thick, add up to 1/4 cup more chicken stock or water.

Turn off heat and let stew rest 5 minutes. Sprinkle chopped cilantro and parsley over the top, scatter toasted pine nuts or almonds, and serve with lemon wedges alongside for squeezing. Serve Safta family-style over couscous, rice, or with warm flatbread.