Moroccan Chicken Tagine

Prep 15 min · Cook 40 min · Serves 4 · Original recipe

🧾 Ingredients

Produce

• 1 lemon
• 5 cloves garlic, minced
• 1 large yellow onion, halved and cut into 1/4-inch-thick slices
• 2 large or 3 medium #carrots, peeled and cut crosswise into 1/2-inch-thick coins
• 1/2 cup Greek cracked #green-olives, pitted and halved
• 2 tablespoons chopped fresh cilantro leaves

Proteins

• 8 bone-in, skin-on #chicken thighs (about 4 pounds), trimmed of excess skin and fat

Pantry & Dry Goods

• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 1 3/4 cups chicken broth
• 2 tablespoons honey

Spices & Seasonings

• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• Salt and ground black pepper

🔪 Instructions

1. Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove and set aside.
2. Season both sides of chicken pieces with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in a single layer until deep golden, about 5 minutes. Flip and brown the other side, about 4 minutes more. Transfer the chicken to a large plate and when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
3. Reduce the heat to medium. Add the onion and cook, stirring occasionally, until browned at the edges but still retaining their shape, 5 to 7 minutes (add a few tablespoons of water if the pan gets too dark). Add the remaining garlic and cook until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and 1/4 teaspoon salt, scraping the bottom of the pan to loosen any browned bits.
4. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
5. Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
6. Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice. Taste the sauce and adjust seasoning with salt, pepper, and more lemon juice if desired. Serve with couscous.