Aussie Chicken Tagine

Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons.

Ingredients

• lemon  ·  1 
• cloves garlic, minced  ·  4 
• Herbies Tagine Spice Blend  ·  3 teaspoons 
• Herbies Spice Tonic  ·  2 teaspoons 
• bone-in, skin-on chicken thighs  ·  4 
• olive oil  ·  1 tablespoon 
• large yellow onion, diced  ·  1 
• all-purpose flour  ·  1 tablespoon 
• chicken broth  ·  2 cups 
• honey  ·  2 tablespoons 
• carrots, peeled and cut ½-inch-thick  ·  2 
• green olives, pitted and halved  ·  1/2 cup 
• Salt and ground black pepper to taste  ·   

Instructions

1. Combine the spices in a small bowl and set aside.
2. Zest the lemon.
3. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
4. Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper.
5. Heat the oil in a tagine or large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke.
6. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes.
7. Using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more.
8. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard.
9. Pour off and discard all but 1 tablespoon of fat from the pan.
10. Reduce the heat to medium.
11. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark).
12. Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds.
13. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds.
14. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.
15. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
16. Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
17. Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired.
18. Cover the tagine and place in a preheated 325°F oven for one hour or until the carrots are soft.

    Jenny's Tips:

    • Serve with couscous, mashed potato or crusty bread.
    • Don't worry too much over trimming the chicken thighs. The skin gets removed midway through the cooking process and most of the fat will cook off and get drained.
    • Cracked green olives are olives that have been ‘cracked’ or split open before curing, allowing the brine or marinade to penetrate. You can substitute any green olive that you like.

    

    Spice Tonic

    Friendly spices for you wellbeing. Stir into juice, milk or yogurt.

    

    Tagine Spice Blend

    A Moroccan Tagine is a casserole and this blend gives the traditional flavour.