Chicken Tagine
This comforting Chicken Tagine recipe combines aromatic spices, harissa, olives, and preserved lemon for a deeply flavorful one-pot meal.
Ingredients
Main Ingredients:
- 6 chicken thighs - bone-in skin-on
- 1 yellow onion - finely diced
- 2 cloves garlic - minced
- 1 large carrot - cut into bite-sized pieces
- 2 tbsp olive oil
- 1/2 cup green olives
- 1 tbsp minced preserved lemon - peel discarded
- 1 tbsp tomato paste
- 1 tbsp Harissa paste
- 1 cup unsalted chicken stock
- Chopped cilantro and/or parsley - for garnish
Chicken Marinade:
- 2 tsp cumin powder
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1/2 tsp ground coriander
- 1/2 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp saffron water - crush a pinch of saffron threads, then mix with 1 tbsp warm water
- 1 tbsp olive oil
Instructions
- In a large bowl, combine chicken thighs with all the marinade ingredients. Mix well until evenly coated. Set aside.
- Heat olive oil in a large deep skillet or cast iron braiser over medium heat. Add diced onions and minced garlic, sauté for about 2 minutes until fragrant. Stir in tomato paste, Harissa paste, and minced preserved lemon. Cook for another minute.
- Pour in chicken stock, then place the chicken thighs on top in an evenly layer. Baste the chicken thighs with the stock mixture and bring it to a simmer. Add the carrots and green olives, cover the pot with a lid and simmer on low for about 30-35 minutes.
- Remove the lid and continue simmering for another 5-10 minutes until the sauce slightly thickens. Season with a little more salt if needed.
- Garnish with chopped cilantro and/or parsley. Serve warm with cuscus or yellow Basmati rice. Enjoy!
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