Chicken Tagine with Olives, Cilantro and Lemons Recipe
Photo: Emily Kate Roemer
Serves 6 to 8
Ingredients
4 pounds chicken legs and thighs
2 large (or 3 small) lemons, zested and thinly sliced; zest, ends and seeds discarded
1 medium yellow onion, quartered and sliced crosswise
1 cup pitted Kalamata or black oil-cured olives
1 cup roughly chopped cilantro leaves (from about 1 bunch), divided
3 Tbsp. extra-virgin olive oil
2 Tbsp. honey
1 Tbsp. ground cumin
1 Tbsp. paprika
1 Tbsp. kosher salt
1½ tsp. turmeric
½ tsp. ground black pepper
5 whole cloves, crushed finely
2 bay leaves
1 cup chicken broth
1 cup freshly squeezed orange juice (from 3 to 4 oranges)
Directions
Active time: 30 minutes
Total time: 1 hour 45 minutes
Preheat oven to 375°. In a large bowl, toss chicken with lemon, onion, olives, ¾ cup cilantro, oil, honey, cumin, paprika, salt, turmeric, pepper, cloves and bay leaves.
In a large Dutch oven or a heavy, ovenproof pot with a tight-fitting lid, stir together broth and orange juice. Arrange chicken, skin side down, and scatter onion-olive mixture over top. Cover and bake 40 minutes.
Increase oven temperature to 425°. Uncover, flip chicken, and gently stir. Continue baking, allowing liquid to reduce and chicken to turn deep golden brown, 30 to 45 minutes more. Remove and discard bay leaves. Scatter remaining ¼ cup cilantro over top and serve.
Ingredients
Directions
Active time: 30 minutes
Total time: 1 hour 45 minutes
Preheat oven to 375°. In a large bowl, toss chicken with lemon, onion, olives, ¾ cup cilantro, oil, honey, cumin, paprika, salt, turmeric, pepper, cloves and bay leaves.
In a large Dutch oven or a heavy, ovenproof pot with a tight-fitting lid, stir together broth and orange juice. Arrange chicken, skin side down, and scatter onion-olive mixture over top. Cover and bake 40 minutes.
Increase oven temperature to 425°. Uncover, flip chicken, and gently stir. Continue baking, allowing liquid to reduce and chicken to turn deep golden brown, 30 to 45 minutes more. Remove and discard bay leaves. Scatter remaining ¼ cup cilantro over top and serve.