Chicken Tagine
4 – 6
servings1
hourThis warm, fragrant Moroccan chicken stew is perfect for a cold winter night. A traditional tagine is a slow-cooked stew,made with chicken, vegetables and spices. The dish is traditionally cooked in a tagine, a conical-shaped clay pot. For ournot-so-traditional version, we turn to our trusty Dutch oven. A cast iron skillet would work, too! Our Harissa Extra Virgin OliveOil,Moroccan Blend and Saffron deliver big, aromatic aromas and flavors to convenient boneless, skinless chicken thighs. Itall starts with a big (and we mean big) mound of onions. Green olives and Preserved Lemon finish off the dish, lending tart,briny flavors. Serve with rice or big shards of naan or pita for dunking into the flavorful cooking liquid.Â
Ingredients
8 boneless, skinless chicken thighs, cubed
5 cloves garlic, minced
small pinch (1/4 tsp)
1 tbsp Moroccan Blend
2 tsp salt
3 onions, sliced
1 Cinnamon Stick
8 green olives, pitted and halved
1 small Preserved Lemon quartered, pulp removed, skin thinly sliced
Juice of 1/2 lemon
1 cup chicken stock
Fresh parsley or cilantro for serving
Jasmine rice for serving
Naan or Pita for serving
Instructions
- Mix garlic, saffron, Moroccan Blend and salt together. Place the cubed chicken thighs in a bowl and add the garlicspice mixture. Toss to coat. If time allows, do this early in the day or the night before. Hold in the fridge. Whenyou’re ready to cook, remove from the fridge 20 mins prior to cooking to remove the chill.
- Heat a large heavy skillet or Dutch oven over medium high heat. Drizzle in Harissa Extra Virgin Olive Oil to coat thebottom. Add chicken, and brown on all sides. Move to a plate. Add all of the onions to skillet. Cook over mediumlow heat about 15 minutes, until lightly browned. If things seem dry, drizzle in a little additional oil. The onionsshould be very soft and golden. Add the cinnamon stick.
- Place the chicken over the onions – be sure to add in any collected juices from the chicken. Scatter the olives andpreserved lemon over the chicken. Mix the stock and lemon juice and pour over the chicken.
- Cover and cook over low for 30 mins. Garnish with fresh parsley or cilantro. Serve with rice and pita or naan.
