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Chicken tagine
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This chicken tagine has been made and refined over the last 8 years in our kitchen. We often use it when entertaining, and every time our guests ask for the recipe. We always serve this with our rice pilaf, a recipe you already have.
Chicken Tagine with Olives & Lemons
This recipe is remarkably quick for the flavor it packs. It's adapted from a NY Times recipe.
Ingredients
- 10 cloves garlic, minced
- 1/2 tsp saffron threads
- 1 tsp ground ginger
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 8 chicken thighs, skin on and bone-in
- 1/4 cup olive oil
- 4 medium onions, sliced in thin rounds
- 2 cinnamon sticks
- 1 cup kalamata olives pitted and halved
- 1 cup castelvetrano olives, pitted and halved
- 1 preserved lemon peel, sliced thin (optional)
- 2 lemons, seeds removed, slicked in thin rounds
- 2 cups chicken stock
- 1 lemon, juiced
- fresh parsley for garnish
Instructions
- Debone chicken thighs and set aside in a shallow bowl or platter. Mix together the garlic through salt and pepper and rub on chicken thighs. Set in refrigerator for 20 minutes (up to several hours) to marinade. Chop lemon, onions, and olives, juice the lemon, and set it all aside.
- Heat the oil in a large, shallow skillet. (We like our Le Creuset dutch oven for this). Add chicken and brown on both sides, about 5-8 minutes each. Remove and set aside on a plate while you brown the onions.
- Once onions are lightly browned, add cinnamon sticks and arrange the chicken thighs in the skillet. Next spread the onions out evenly and place the lemons all around the chicken. Pour the chicken broth and lemon juice into the skillet and bring to a boil.
- Cover and let on low and cook for 20-30 minutes. During this time, prepare your rice pilaf.
- Garnish with fresh parsley and serve with rice pilaf.
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