Moroccan Chicken Tagine manages to create a chicken dish with a slow-cooked, tender texture in just an hour, making it a dish that combines weeknight efficiency with weekend luxury. Saturated with sweet, savory, and tangy spices, Moroccan Chicken Tagine is positively swimming in amazingly complex yet comforting flavors. With fresh garden vegetables positively coated in the meaty, citrusy sauce, this is a complete meal and a complete delight!
Ingredients• 1 teaspoon paprika • 1 teaspoon ground cumin • 1/4 teaspoon cayenne pepper • 1/2 teaspoon ground ginger • 1/2 teaspoon ground coriander • 1/4 teaspoon ground cinnamon • 1 lemon • 5 cloves garlic, minced and divided • 8 chicken thighs, bone-in, skin-on, and trimmed of excess skin and fat • 2 teaspoons plus 1/4 teaspoon salt, divided, plus more to taste • 1/2 teaspoon ground black pepper, plus more to taste • 1 tablespoon olive oil • 1 large yellow onion, halved and cut into 1/4-inch-thick slices • 2 tablespoons all-purpose flour • 1 3/4 cups chicken broth • 2 tablespoons honey • 2 large carrots, peeled and cut crosswise into 1/2-inch-thick coins • 1/2 cup Greek cracked green olives, pitted and halved • 2 tablespoons fresh cilantro leaves, chopped
In a small bowl, combine the paprika, cumin, cayenne pepper, ginger, coriander, and cinnamon. Set aside.
Zest and juice the lemon.
Combine 1 teaspoon of the lemon zest with 1 minced clove of garlic. Set aside.
Season the chicken thighs all over with 2 teaspoons salt and 1/2 teaspoon pepper.
In a large, heavy-bottomed Dutch oven or pan over medium-high heat, heat the oil.
Once the oil begins to smoke, add the chicken skin-side down.
Brown the chicken until it reaches a deep golden color, about 5 minutes.
Using tongs, flip the chicken and brown on the other side, about 4 minutes.
Transfer the chicken to a plate. Allow it to cool slightly before peeling off the skin. Discard the skin.
Pour out all but 1 tablespoon of fat from the bottom of the pan.
Reduce the stove-top heat to medium.
Add the onion and cook, stirring occasionally, until they are brown on the edges but still have their shape, about 5-7 minutes.
Add the remaining 4 cloves of garlic and sauté until fragrant, about 1 minute.
Add the prepared spice mixture and the flour and sauté, stirring constantly, until fragrant, about 30 seconds.
Stir in the chicken broth, honey, remaining lemon zest, and 1/4 teaspoon salt. Make sure to scrape the bottom of the pan to loosen any browned bits.
Add the chicken and any accumulated juices to the pan.
Reduce the heat to medium-low, cover, and simmer for 10 minutes.
Add the carrots.
Cover and simmer until the chicken is cooked through and the carrots are crisp on the outside but tender on the inside, about 10 minutes. The chicken should read 165 degrees F when inserted with a meat thermometer.
Stir in the olives, the reserved lemon zest/garlic mixture, cilantro, and 1 tablespoon lemon juice.
Taste for seasoning.