Chicken Tagine with Olives

Ingredients

• 8 thighs (about 2.5 lbs) bone-in, skin-on chicken thighs
• 3 tablespoons extra-virgin olive oil
• 1 onion large yellow onion
• 4 cloves garlic cloves
• 1.5 teaspoons ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon sweet paprika
• ½ teaspoon turmeric
• 1 pinch pinch of saffron threads
• ½ lemon preserved lemon
• 1.25 cups low-sodium chicken broth
• ¾ cup briny green olives (pitted)
• ⅓ cup dried apricots
• ¼ cup fresh cilantro
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

1. 1

   Pat 8 bone-in, skin-on chicken thighs completely dry with paper towels — dry skin is essential for browning and will eventually render down to crispy perfection. Season both sides generously with 0.5 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper.

2. 2

   Dice 1 large yellow onion into 0.5-inch pieces. Peel and mince 4 garlic cloves. Rinse 0.5 preserved lemon under cool water, remove and discard any seeds, then slice thinly into half-moons. Roughly chop 0.25 cup of fresh cilantro and set aside for garnish.

3. 3

   In a small bowl, combine 1.5 teaspoons of ground cumin, 1 teaspoon of ground ginger, 1 teaspoon of sweet paprika, 0.5 teaspoon of turmeric, and 1 pinch of saffron threads. Stir together — you should see the saffron begin to release its golden color into the spice blend.

4. 4

   Set a large 12-inch heavy-bottomed pot or Dutch oven over medium-high heat. Once it's hot enough that a drop of water evaporates immediately, add 3 tablespoons of extra-virgin olive oil.

5. 5

   Working in two batches to avoid crowding (which steams instead of sears), place 4 chicken thighs skin-side down in the hot oil. Let them sear undisturbed for 4-5 minutes until the skin turns deeply golden and pulls away easily from the pot — you should hear a steady, confident sizzle. Flip and sear the other side for 2-3 minutes until golden. Transfer to a plate and repeat with the remaining 4 thighs. Set all chicken aside.

6. 6

   Reduce heat to medium. Add the diced onion to the pot and sauté for 4-5 minutes, stirring occasionally, until softened and just beginning to turn golden at the edges. You should smell the onion becoming sweet.

7. 7

   Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant — do not let it brown or it will turn bitter. Sprinkle in the spice blend and stir constantly for 1 minute, coating the onions evenly. You'll smell the warm, complex Moroccan spices bloom.

8. 8

   Pour in 1.25 cups of low-sodium chicken broth, scraping the bottom of the pot with a wooden spoon to release all the browned, flavorful bits stuck to the surface — this is where the deep savory depth comes from.

9. 9

   Return all the seared chicken thighs to the pot, nestle them skin-side up into the braising liquid, and scatter the preserved lemon slices over the top. Bring to a gentle simmer, then reduce heat to medium-low. Cover partially with the lid and braise for 20-25 minutes until the chicken is fork-tender and an instant-read thermometer inserted into the thickest thigh (not touching bone) reads 165°F.

10. 10

    Stir in 0.75 cup of briny green olives and 0.33 cup of dried apricots. Simmer uncovered for 3-4 minutes more until the olives and apricots are warmed through and have absorbed some of the braising liquid. Taste the sauce and adjust seasoning with salt and pepper if needed.

11. 11

    Spoon the chicken into a serving dish or onto individual plates, arranging the thighs skin-side up. Ladle the brasing liquid, olives, apricots, and preserved lemon over and around the chicken. Garnish generously with the chopped fresh cilantro. Serve hot, alongside warm crusty bread or couscous to soak up the aromatic sauce.

Tools you’ll need

• large Dutch oven or heavy-bottomed pot (at least 5-quart capacity)
• paper towels
• small mixing bowl
• chef's knife
• wooden spoon
• instant-read thermometer
• serving spoon or ladle

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