Chicken Tagine


1 teaspoon paprika

1 teaspoon cumin

1/4 teaspoon pepper

1/2 teaspoon ginger

1/2 teaspoon coriander

1/4 teaspoon cinnamon

1 lemon

5 cloves garlic, minced

8 bone-in, skin-on chicken thighs, trimmed

Salt and pepper

1 tablespoon olive oil

1 large onion, sliced

2 tablespoons flour

1 3/4 cups chicken broth

2 tablespoons honey

2 - 3 carrots, sliced into coins

1/2 cup green olives, pitted and halved

2 tablespoons chopped fresh cilantro leaves

Combine spices in a bowl and set aside.

Combine 1 teaspoon of lemon zest with 1 minced garlic clove; set aside.

Season chicken with 2 teaspoons salt and 1/2 teaspoon pepper.

Heat oil in a large pan over medium-high heat until beginning to smoke.

Brown chicken skin side down in single layer until deep golden, 5 minutes.

Then flip chicken over and brown for 4 minutes more.

Transfer chicken to a plate; when cool, peel off skin and discard.

Discard all but 1 tablespoon of fat from the pan, then reduce heat to medium.

Add onion and stir occasionally, cooking 5 to 7 minutes (add a few tablespoons of water now if the onion burns).

Add minced garlic and cook, stirring, until fragrant, for 30 seconds.

Add spices, flour and cook, stirring constantly, until fragrant, 30 seconds.

Stir in the broth, honey, remaining lemon zest and 1/4 teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.

Add chicken (with juices) then reduce to medium-low, cover and simmer for 10 minutes.

Add carrots and simmer until chicken is cooked through and carrots are tender-crisp, for 10 minutes.

Stir in olives, reserved lemon zest-garlic mixture, cilantro and 1 tablespoon of lemon juice; taste the sauce and adjust seasoning if desired.

Serve with couscous. Enjoy!
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