A tagine might sound elaborate, but it's really just a slow-simmered Moroccan stew. This classic recipe gets vibrant flavors from a colorful array of warming spices, tart lemon slices, and briny olives. Serve the tender chicken with couscous, quinoa, or cauliflower rice to make it a complete meal.
Lemon Chicken and Olive Tagine
Yield: 5 servings
Active Time: 15 minutes
Total Time: 2 hours and 15 minutes
Stir together turmeric, cumin, cinnamon, ginger, onion and garlic powders, salt, and pepper in a large bowl. Add chicken thighs and toss to coat. Cover and set aside 30 minutes.
In a large dutch oven pot, heat olive oil over medium heat until shimmering. Add chicken thighs and brown on all sides, about 2 minutes each. Remove from pot set aside. Add sliced onion and sauté in juices and oil until golden brown. Add chicken back to the pot and top with sliced lemons, lemon juice, 3/4 of the cilantro, and olives. Fill with enough water to cover chicken and lemons. Place top on, reduce heat to low, and let simmer and stew until chicken is tender, about 2 hours. Top with remaining cilantro to serve.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...