Category: Poultry - Fresh

Chicken Tagine     

Ingredients:
1 lb skinless, boneless chicken thighs
2 cloves garlic, minced
1 inch ginger, minced
1 tsp. sweet paprika
1/2 tsp. turmeric
1/4 tsp. black pepper
1/4 tsp. cumin
1/2 tsp. Za'atar
1/2 tsp. sumac
pinch saffron threads
3 Tbsp. olive oil, plus more if needed
1 1/2 large onions, sliced
1/4 cup dry white wine
1/2 cup chicken broth
1 cinnamon stick
1 preserved lemon, sliced
1/4 cup gold raisins
1/2 cup pitted green olives
1/2 cup pitted kalamata olives
1/4 cup chopped parsley

Preparation:
Cut each thigh into 2 or 3 pieces. Combine with garlic, ginger, paprika, turmeric, pepper, cumin, saffron, za'atar, sumac, and olive oil. Massage the mixture into the chicken until thoroughly coated. Cover and refrigerate at least 2 hours.

Heat a tablespoon of olive oil in the base of a tagine or Dutch oven, over medium-high heat. Brown the chicken thighs on all sides, about 3-4 minutes per side, until golden brown. Set aside.

Reduce heat to medium and saute the onions, until softened, about 5-8 minutes. Pour in the white wine and cook until evaporated, using a wooden spoon to scrape all browned bits from the bottom of the pan.

Stir in the chicken broth and add the cinnamon stick, preserved lemon, raisins, and olives. Add the chicken and any juices, nesting them into the liquid.

Reduce the heat to a simmer, then cover and cook for 40 minutes or until the chicken is very tender. Or, bake at 350 degrees 1-2 hours. Add additional liquid as necessary.

Stir in the chopped parsley and serve.

Date added: 2026-02-16
Number of visits: 87