Chicken Tagine Recipe

FROM THE KITCHEN

1. 1

   Prepare the Chicken

   In a large bowl, combine the chicken thighs with olive oil, salt, black pepper, cumin, coriander, cinnamon, ginger, and paprika. Toss to coat evenly and let marinate for at least 30 minutes.

2. 2

   Brown the Chicken

   In a large tagine or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the marinated chicken thighs and brown on all sides (about 5-7 minutes). Remove the chicken and set aside.

3. 3

   Sauté Vegetables

   In the same pot, add the chopped onion and sauté until translucent (about 3-4 minutes). Add the minced garlic and chopped carrots, and cook for an additional 5 minutes.

4. 4

   Simmer the Tagine

   Return the chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and let simmer for 30-35 minutes until the chicken is cooked through.

5. 5

   Add Fruits and Olives

   Stir in the chopped apricots, sliced kalamata and Castelvetrano olives, and chopped preserved lemon. Cook for another 5-10 minutes.

6. 6

   Prepare Barley Couscous

   While the tagine is simmering, bring 1.5 cups of water to a boil in a separate pot. Add the barley couscous, cover, and remove from heat. Let it sit for 10 minutes, then fluff with a fork.

7. 7

   Serve the Dish

   To serve, spoon the chicken tagine over a bed of barley couscous and top with toasted slivered almonds.