Say “Yes, Chef!” to this Braised Moroccan Chicken Tagine Recipe

Photo courtesy of the Feast & Fettle cookbook.

Braised Moroccan Chicken Tagine

This dish just screams comfort food to me. Anything braised reminds me of relaxing weekend cooking when there’s time to let a dish become something truly spectacular. This is a Northern African, specifically Moroccan, slow-cooked stew. It is named after the ceramic vessel it is traditionally prepared in, which is called a tagine. The star of this dish, which serves four, is the slightly sweet and spiced simmer sauce. During the braising process, the chicken thighs and vegetables tenderize and soak up all those delicious flavors. The addition of olives, lemon juice, and an abundance of fresh herbs at the end of the cooking process adds a dimension of brightness that balances out the sweetness of the sauce. —Feast & Fettle founder and chef Maggie Mulvena Pearson 

2 lbs chicken thighs, boneless and skinless

3 tsp kosher salt

4 tbsp extra virgin olive oil

1 tsp sweet paprika

1 tsp ground cumin

½ tsp ground ginger

¼ tsp ground coriander

¼ tsp ground cinnamon

¼ tsp ground turmeric

½ cup diced onion

3 medium carrots, peeled and diced

3 garlic cloves, minced

2 cups chicken stock, homemade or
    low-sodium store brand

1 bay leaf

1 tbsp apricot jam or honey

1 tsp lemon zest

10 to 12 Castelvetrano olives, pitted

½ cup fresh cilantro, chopped

¼ cup fresh parsley, chopped

1 tbsp fresh lemon juice

1. Adjust the oven rack to the middle position and heat to 325 degrees.

2. Pat the chicken thighs dry with paper towels and season all over with half of the salt.

3. Add half the olive oil to a Dutch oven over medium-high heat. Sear the chicken thighs on both sides until lightly golden brown, about 5 minutes per side. Turn off the heat and transfer the chicken to a plate; set aside.

4. In a small mixing bowl, make the spice blend: Whisk together the remaining salt, paprika, cumin, ginger, coriander, cinnamon and turmeric and set aside.

5. Heat the Dutch oven over medium-high heat, adding the additional olive oil if needed, and saute the onion and carrots until onions are tender and translucent, 8 to 10 minutes. Add the garlic and cook for another minute or so.

6. Add the spice blend to the vegetable mixture and cook for another minute, or until the spices are fragrant.

7. Add the chicken stock, bay leaf, apricot jam/honey and lemon zest and bring to a boil. Add the chicken thighs back to the Dutch oven, cover, and turn off the heat.

8. Place the Dutch oven in the oven and braise for 55 to 60 minutes, or until the chicken is very tender.

9. Remove from the oven and stir in the olives, cilantro, parsley, and lemon juice. Shred the chicken with two forks and taste for seasoning.