High Fructose Corn Syrup Free Moroccan-Spiced Chicken Tagine with Olives
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Learn more →Ingredients
4 servings
For the chicken
- 8 bone-in, skin-on chicken thighs (about 3 lb total)
- 1 tsp fine sea salt
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ceylon cinnamon
For the braise
- 3 tbsp olive oil, divided
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 2 cups bone broth (homemade or additive-free, no pepper)
- 1 preserved lemon, pulp discarded, rind rinsed and thinly sliced
- 1 cup pitted green olives
- 1 tbsp honey
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh cilantro, roughly chopped
- lemon wedges, for serving (optional)
Instructions
- 1
In a large bowl, combine the chicken thighs with 1 tsp salt, 1 tsp turmeric, 1 tsp ground ginger, and 1/2 tsp Ceylon cinnamon. Toss to coat all pieces evenly.
- 2
Heat 2 tbsp olive oil in a large Dutch oven 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 and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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