Name: Moroccan Chicken Tagine
Prep time: 15 min
Cook time: 45 min
Yield: 5 servings
Ingredients: 1 tsp paprika; 1 tsp ground cumin; ¼ tsp cayenne pepper; ½ tsp ground ginger; ½ tsp ground coriander; ¼ tsp ground cinnamon; 1 whole lemon; 5 clove garlic; 8 whole bone-in skin-on chicken thighs; 2 tsp salt; ½ tsp black pepper; 1 tbsp olive oil; 1 whole yellow onion; 2 tbsp all-purpose flour; 1¾ cup chicken broth; 2 tbsp honey; 3 whole carrots; ½ cup Greek cracked green olives; 2 tbsp fresh cilantro

1

Combine paprika, cumin, cayenne pepper, ground ginger, coriander, and cinnamon in a small bowl. Zest the lemon and mix one teaspoon of the zest with one minced garlic clove in a separate dish; set this aside for finishing.

1 tsp paprika

1 tsp ground cumin

¼ tsp cayenne pepper

½ tsp ground ginger

½ tsp ground coriander

¼ tsp ground cinnamon

1 whole lemon (for zest and juice)

5 clove garlic (minced, divided)

2

Season the chicken thighs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat until it just begins to smoke. Brown the chicken skin-side down for about 5 minutes, then flip and cook 4 minutes more. Transfer to a plate and peel off the skin once cool enough to handle. Drain all but one tablespoon of fat from the pot.

Brown chicken

8 whole bone-in skin-on chicken thighs (about 4 lb total)

2 tsp salt

½ tsp black pepper

1 tbsp olive oil

3

Reduce the heat to medium. Cook the sliced onion in the remaining fat for 5 to 7 minutes until browned at the edges. Add the remaining garlic and cook 30 seconds, then add the spice blend and flour, stirring for another 30 seconds. Pour in the chicken broth, honey, remaining lemon zest, and a quarter teaspoon of salt. Return the chicken along with any accumulated juices, reduce the heat to medium-low, cover, and simmer for 10 minutes.

Braise

1 whole yellow onion (large, halved and sliced)

2 tbsp all-purpose flour

1¾ cup chicken broth

2 tbsp honey

4

Add the sliced carrots, cover again, and simmer for 10 more minutes until the chicken is cooked through and the carrots are tender-crisp. Stir in the halved green olives, the reserved garlic-zest mixture, chopped cilantro, and about a tablespoon of fresh lemon juice. Taste and adjust the seasoning. Serve over couscous or with crusty bread.

Simmer with carrots

3 whole carrots (peeled, cut into coins)

½ cup Greek cracked green olives (pitted and halved)

2 tbsp fresh cilantro (chopped)

Moroccan Chicken Tagine

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