Citric Acid Free Classic Chicken Tagine Stew

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Citric Acid Free Classic Chicken Tagine Stew

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Ingredients

4 servings

8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
1 tsp kosher salt
½ tsp black pepper
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large yellow onion, halved and thinly sliced
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp ground turmeric
1 tsp sweet paprika
½ tsp ground cinnamon
¼ tsp cayenne pepper
¼ tsp saffron threads, crumbled
1 can (14 oz) diced tomatoes
1 ½ cups low-sodium chicken broth
1 preserved lemon, pulp discarded, rind rinsed and thinly sliced
1 cup green olives, pitted

For serving

¼ cup fresh cilantro, roughly chopped
¼ cup fresh flat-leaf parsley, roughly chopped
couscous or crusty bread, for serving (optional)

Instructions

1
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
2
Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Add the chicken thighs skin-side down in a single layer and sear, undisturbed, for 5–6 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside; pour off all but 2 tbsp of fat from the pot.

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