Chicken Tagine
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Category
Entrees
Ingredients
- 2 pounds skinless, boneless chicken thighs
- 4 cloves garlic, minced
- 1 teaspoon kosher salt, plus more as needed
-
1 ½ teaspoons The Spice Hunter Sweet Paprika
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1 teaspoon The Spice Hunter Turmeric
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½ teaspoon The Spice Hunter Ginger
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½ teaspoon The Spice Hunter Black Pepper
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¼ teaspoon The Spice Hunter Cumin
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A pinch The Spice Hunter Saffron Threads, ground
- ¼ cup olive oil, plus more if needed
- 3 large onions, sliced
- ½ cup dry white wine, (optional)
- 1 cup chicken broth
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1 The Spice Hunter Cinnamon Stick
- 1 – 2 preserved lemons, sliced
- ½ cup gold raisins
- ⅔ cups pitted green olives
- ⅔ cups pitted kalamata olives
- ⅓ cup chopped parsley
Directions
In a large bowl, combine the chicken thighs, garlic, 1 teaspoon salt, paprika, turmeric, ginger, black pepper, cumin, ground saffron and 3 tablespoons olive oil. Massage the mixture into the chickens with your hands, to ensure every piece is thoroughly coated. Then, cover and refrigerate for at least 2 hours (or overnight).
Heat a tablespoon of olive oil in a braiser (or Dutch Oven), over medium-high heat. Brown the chicken thighs on both sides, about 3-4 minutes per side, until golden brown. Transfer the chicken to a cutting board and cut each chicken thigh into 2 or 3 smaller pieces. Reserve on a plate.
Reduce heat to medium and sauté the onions, until softened, about 5-8 minutes. Optional: pour in the white wine and cook until evaporated, using a wooden spoon to scrape all the browned bits from the bottom of the pan.
Stir in the chicken broth and add the cinnamon stick, preserved lemons, raisins and olives. Season with a small pinch of salt. Add the chicken thighs and any juices, nesting them into the liquid.
Reduce the heat to a simmer, then cover and cook for 40 minutes or until the chicken is very tender.
Stir in the chopped parsley and serve!
Recipe Note
Recipe Via Oliva's Cuisine
Preserved Lemons
Preserved lemons can be found in the international aisle of most supermarkets, or online. If you can’t find them, you can substitute fresh lemons, but the flavor won’t be quite the same.
Olives
I like to use both green and kalamata olives. You can choose one or the other, if you prefer! Make sure they are pitted.
Storage and Freezing
Store leftovers in an airtight container, in the fridge, for up to 4 days.
Chicken tagine can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat
Reheat in the same pot where it was cooked, on the stove, over medium-low heat.
