Red Meat Allergy Friendly Chicken Tagine with Preserved Lemon and Olives
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Learn more →Ingredients
4 servings
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- ½ tsp ground turmeric
- ½ tsp sweet paprika
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion, halved and thinly sliced
- 4 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 preserved lemon, pulp discarded, rind rinsed and thinly sliced
- 1 cup pitted green olives (such as castelvetrano or picholine)
- 1 tbsp honey
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For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the cumin, coriander, ginger, turmeric, paprika, cinnamon, cayenne, salt, and black pepper. Pat the chicken pieces dry with paper towels, then rub the spice mixture evenly over all sides of each piece.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid crowding, add the chicken skin-side down and sear undisturbed for 4–5 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 2–3 minutes, until lightly browned. Transfer the seared chicken to a plate and set aside.
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