Name: Chicken Tagine
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Cuisine: african
Ingredients: 6 bone-in, skin-on chicken thighs; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 2 medium onions, sliced; 3 cloves garlic, minced; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 teaspoon ground ginger; 1/2 teaspoon ground turmeric; 2 lemons, one sliced, one juiced; 2 tablespoons harissa (or less if you don't like too much spice); 2 cups low-sodium chicken broth; 1 cup pitted briny green olives; Fresh cilantro leaves, picked, for serving; Flaked toasted almonds, for serving; Couscous, cooked according to the package instructions, for serving

Directions

Preheat the oven to 400 degrees F.
Sprinkle the chicken with salt and pepper. Add the oil to a large pan and heat over medium-high. When the oil is hot, add the chicken, skin-side down, and cook until the skins are brown, 6 to 8 minutes. Remove the chicken to a plate.
Add the onions, garlic, cinnamon, cumin, coriander, ginger and turmeric and cook just until the onions start to soften, about 5 minutes. Add the lemon slices, lemon juice, harissa, chicken broth and olives, then stir to combine. Nestle the chicken back into the pan, skin-side up.
Place in the oven, uncovered, and cook until the chicken is cooked through, 25 to 30 minutes.
Season to taste. Scatter the cilantro and almonds over the top. Serve over the couscous.

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Chicken Tagine

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