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Moroccan Chicken Tagine

A comforting and aromatic Moroccan Chicken Tagine featuring tender bone-in chicken thighs, warm spices, sweet carrots, and briny green olives.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Moroccan
Calories: 367
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon paprika 1 teaspoon paprika
  • 1 teaspoon ground cumin 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
  • 1 lemon 1 lemon
  • 5 cloves garlic, minced 5 cloves garlic, minced
  • 8 bone-in, skin-on chicken thighs, trimmed 8 bone-in, skin-on chicken thighs, trimmed
  • 2 teaspoons salt 2 teaspoons salt
  • 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil 1 tablespoon olive oil
  • 1 large yellow onion, sliced 1 large yellow onion, sliced
  • 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
  • 1 3/4 cups chicken broth 1 3/4 cups chicken broth
  • 2 tablespoons honey 2 tablespoons honey
  • 3 medium carrots, peeled and sliced 3 medium carrots, peeled and sliced
  • 1/2 cup Greek cracked green olives, pitted and halved 1/2 cup Greek cracked green olives, pitted and halved
  • 2 tablespoons chopped fresh cilantro leaves 2 tablespoons chopped fresh cilantro leaves

Method
 

  1. Combine the paprika, cumin, cayenne, ginger, coriander, and cinnamon in a small bowl.
  2. Zest the lemon and combine 1 teaspoon of the zest with 1 minced garlic clove, then set aside.
  3. Season both sides of the chicken with salt and black pepper.
  4. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
  5. Brown the chicken skin-side down for 5 minutes, flip, and brown for 4 more minutes.
  6. Transfer chicken to a plate, let cool, then remove and discard the skin.
  7. Pour off all but 1 tablespoon of fat from the pan.
  8. Reduce heat to medium, add the onion, and cook until browned at the edges for 5 to 7 minutes.
  9. Stir in the remaining minced garlic and cook for 30 seconds until fragrant.
  10. Add the spice mixture and flour, stirring constantly for 30 seconds.
  11. Stir in the broth, honey, remaining lemon zest, and salt, scraping up any browned bits.
  12. Return the chicken to the pot, cover, and simmer on medium-low for 10 minutes.
  13. Add the carrots, cover, and simmer for another 10 minutes until tender.
  14. Stir in the olives, reserved garlic-zest mixture, cilantro, and 1 tablespoon of lemon juice.

Notes

Toast your dry spices in a dry skillet for 30 seconds before mixing to amplify their flavors.
Remove the chicken skin after browning to retain the rendered fat flavor without having soggy skin in the final stew.