Moroccan Chicken (Tagine) - Atk
- Reviews 1
Ready In: 55 mins
Serves: 4
Ingredients
- 1 1⁄4 teaspoons sweet paprika
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground cinnamon
- 3 slices lemon zest (2x3/4 inches)
- 3 tablespoons fresh lemon juice
- 5 garlic cloves, minced
- 3 1⁄2-4 lbs chicken, 8 pieces bone in
- kosher salt
- fresh ground black pepper
- 1 tablespoon olive oil
- 1 onion, thinly sliced into half moons (3 cups)
- 1 3⁄4 cups chicken broth
- 1 tablespoon honey
- 2 carrots, peeled and cut into 1/2 inch rounds
- 1 cup green olives (if you can get Moroccan or use Greek)
- 2 tablespoons fresh cilantro leaves, chopped
Directions
- Combine spices and set aside.
- Mince one of the strips of lemon zest, then on your cutting board, add 1 teaspoon minced garlic and scrape and chop them together to form a paste; set aside.
- Season chicken liberally with salt and pepper.
- Heat oil in a Dutch oven, over medium high heat, brown chicken on all sides until a deep golden color, about 10 minutes; remove and set aside.
- Pour off all but 1 tablespoon of the fat from the Dutch oven; add onion and the remaining 2 strips of lemon zest; cook, stirring occasionally until onions begin to brown at the edges, about 5 to 7 minutes (add a tablespoon of water if the bottom of the pan gets too dark and looks like it will burn).
- Add remaining 4 teaspoons minced garlic, cook until fragrant, 30 seconds.
- Add spices and cook, stirring constantly, 1 minute; stir in broth and honey, scraping bottom of pot to loosen the browned bits.
- Remove skin from chicken; if using both white and dark meat, add the dark meat first and simmer 5 minutes, over medium heat.
- Add carrots and breast meat (if using) on top, along with accumulated juices; cover and simmer, over medium low heat, until internal temperature reaches 160 degrees, 10 to 15 minutes.
- Transfer chicken to a plate or bowl and tent with foil.
- To the pot add olives, increase heat to medium high and cook until slightly thickened, 4 to 6 minutes.
- Return chicken to the pot, add garlic/lemon paste, cilantro, and lemon juice; stir and adjust seasonings with salt and pepper as needed.
- Serve immediately.
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