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Ingredients
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Brine
Chicken and Tagine
Method
Prepare the Brine
- 1
Make the Brine
In a large pot, combine water, kosher salt, brown sugar, peppercorns, cinnamon stick, bay leaves, thyme, and saffron. Bring to a boil over medium heat, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature.
- 2
Brine the Chicken
Once the brine has cooled, add the chicken thighs to the pot, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
Cook the Chicken Tagine
- 3
Sauté the Aromatics
In a tagine or large skillet, heat olive oil over medium heat. Add cippolini onions and cook until they are translucent and slightly caramelized, about 5-7 minutes.
- 4
- 5
Simmer
Add Gaeta olives and enough water to cover the chicken halfway. Bring to a simmer, cover, and cook for about 30 minutes, or until the chicken is cooked through and tender.
- 6
Serve
Serve the chicken warm with olives and onions, alongside couscous or crusty bread to soak up the flavorful sauce.
