Eosinophilic Esophagitis Friendly Classic Chicken Tagine Stew
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Learn more →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
- 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)
Can be omittedcrusty bread
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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