Simple 1-Pan Chicken Tagine Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
6 Servings
Ingredients
  • 4 cloves finely-chopped garlic, divided
  • ½ teaspoon ground ginger
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground coriander
  • Salt
  • Pepper
  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoon olive oil, divided
  • 3 medium onions, sliced thin
  • 1 ½ cup chicken stock
  • 2 tablespoons honey
  • 2 cups sliced carrots
  • ½ cup green olives
  • 3 small preserved lemons, juiced and with the rind cut into thin strips
  • 1 tablespoon chopped flat-leaf parsley
Directions
  1. Combine half of the garlic with the spices and rub the chicken with the mixture.
  2. Cover the chicken and refrigerate it for 3 hours.
  3. Season both sides of the chicken pieces with salt and pepper.
  4. Heat 1 tablespoon oil on medium-high heat.
  5. Brown the chicken pieces skin side down for 5 minutes, then turn them over and cook them for another 5 minutes.
  6. Remove the chicken from the pan.
  7. Fry the onions in the remaining oil for 5 minutes or until they are beginning to brown.
  8. Stir the remaining garlic into the onions and cook it for about 30 seconds.
  9. Add ½ cup stock to the onions along with the honey, scraping the bottom of the pan to loosen any browned bits.
  10. Stir in the carrots, then put the chicken on top of the vegetables.
  11. Scatter the olives and lemon rind over the chicken, then pour in the remaining stock.
  12. Cover the pan, reduce the heat to medium-low, and cook the chicken for 15 minutes.
  13. Stir in the lemon juice and parsley, then season the tagine with salt and pepper as necessary.
  14. The chicken tagine should be eaten warm and may be accompanied by couscous or rice if desired.