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Easy Chicken Tagine
Easy version of a morroccan classic. Cook in a pan, dutch oven, or a tagine if you have one.
50 minutes,   4 servings
recipe image
Spice Blend Ingredients
1 tsp Ground cumin
1 tsp Paprika
½ tsp Cinnamon
½ tsp Ground ginger
½ tsp Ground coriander
¼ tsp Ground tumeric
¼ tsp Ground pepper
½ tsp Salt
Main Dish Ingredients
6 Bone in, skin on chicken thighs (*See note below if you want to use boneless thighs)
2 Tbsp Olive oil
1 Medium white or yellow onion, sliced (not chopped
2 Carrots, peeled and sliced thin
2 tsp Minced garlic (2 cloves)
2 Tbsp Flour
2 cups Chicken broth
½ cup Green olives (no pits)
1 Juice from one lemon, or 3-4 Tbsp of lemon juice
¼ cup Chopped cilantro leaves
for serving Cooked couscous or brown rice
to taste Salt and fresh ground pepper
Special Equipment
- Dutch oven with cover, or large ovenproof pan with cover.
Preparation
1.  Preheat oven to 375F
2.  Combine all spice ingredients, mix and set aside
3.  Heat olive oil in a pan (Either the pan you will cover and put in the oven later, or a separate pan if using dutch oven).
4.  Season the chicken on both sides with salt and pepper
5.  Put chicken pieces (skin side down) in the oil, sautee for 4-5 minutes per side until it starts to brown. No need to cook through here.
6.  Remove chicken from pan and either set aside or put in dutch oven.
7.  Add and onions, and carrots to pan. Cook for 4 minutes.
8.  Add garlic and cook for an additional minute.  © RecipeRoulette.net
9.  If using skinless chicken, add 2 Tbsp butter to the pan to replace the fat that would have rendered from the chicken, stir until melted.
10.  Add flour and spice mix, stir thoroughly.
11.  Slowly add chicken broth to make a sauce.
12.  Season to taste with salt and pepper.
13.  Either return the chicken to the pan, or add the contents of the pan to the dutch oven with the chicken.
14.  Stir to coat chicken with sauce.
15.  Cover the pan or dutch oven, bake in oven for 35-45 minutes
16.  Meanwhile, cook rice or couscous
17.  Remove from oven and stir in olives, lemon juice, and cilantro.
18.  Serve with rice or couscous and enjoy!
Notes
1.  You can use boneless/skinless chicken thighs in this dish by adding butter at step 9 above to replace the fat missing from the chicken skin. You need the extra fat at this step to make the roux in the next step.

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Easy Chicken Tagine. Recipe on first page, not a blog.