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Recipe courtesy of Ree Drummond

Chicken Tagine

  • Level: Easy
  • Yield: 4 to 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    599
    Total Fat
    46
    Saturated Fat
    10
    Carbohydrates
    12
    Dietary Fiber
    4
    Sugar
    3
    Protein
    37
    Cholesterol
    189
    Sodium
    874
  • Total: 1 hr
  • Active: 20 min
Chicken tagine is a classic Moroccan dish made in a special pot called a tagine and usually features preserved lemons and olives. This recipe uses lots of the warm spices and harissa that are authentic to Morocco, but it is cooked in a skillet. The substitution of fresh lemons makes this practical for a weeknight without a trip to the market or online.
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Ingredients

6 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper 

2 tablespoons olive oil 

2 medium onions, sliced 

3 cloves garlic, minced 

1 teaspoon ground cinnamon 

1 teaspoon ground cumin 

1/4 teaspoon ground coriander 

1/4 teaspoon ground ginger 

1/2 teaspoon ground turmeric 

2 lemons, one sliced, one juiced 

2 tablespoons harissa (or less if you don't like too much spice) 

2 cups low-sodium chicken broth 

1 cup pitted briny green olives 

Fresh cilantro leaves, picked, for serving 

Flaked toasted almonds, for serving 

Couscous, cooked according to the package instructions, for serving 

Directions

  1. Preheat the oven to 400 degrees F.
  2. Sprinkle the chicken with salt and pepper. Add the oil to a large pan and heat over medium-high. When the oil is hot, add the chicken, skin-side down, and cook until the skins are brown, 6 to 8 minutes. Remove the chicken to a plate.
  3. Add the onions, garlic, cinnamon, cumin, coriander, ginger and turmeric and cook just until the onions start to soften, about 5 minutes. Add the lemon slices, lemon juice, harissa, chicken broth and olives, then stir to combine. Nestle the chicken back into the pan, skin-side up.
  4. Place in the oven, uncovered, and cook until the chicken is cooked through, 25 to 30 minutes.
  5. Season to taste. Scatter the cilantro and almonds over the top. Serve over the couscous.

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Show: The Pioneer Woman
Episode: Home Sweet Home: Vacation at Home

Categories:

African Chicken Thigh Main Dish

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26 Reviews
Add Your Review

yvonnemassenberg

This was a very good dish, my house smelled like a Moroccan restaurant. I used 1 1/2 c instead of the full 2 cups of broth, and I used a really good veggie broth, I had boneless skinless thighs, and after reading the reviews, I used a little less than a tablespoon of the harissa because my husband doesn’t like real hot stuff. He said he wished there was more broth, I wanted a bit more heat, so I added more harissa to my bow, and it was just right for me. I will make this again, and next time I’m going to use chicken breasts along with the thighs, and add 2 cups of the broth and just a full table spoon of harissa, now that I know the strength.

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