Ingredients:
- 2 lbs (900g) bone-in chicken thighs or drumsticks
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 cup chicken broth
- 1 cup canned chickpeas, drained
- 1 cup dried apricots or golden raisins
- ½ cup green or kalamata olives
- Zest of 1 lemon
- Fresh cilantro or parsley, for garnish
Directions:
- Sear the Chicken:
Heat olive oil in a large Dutch oven or tagine pot over medium heat. Season chicken with salt and pepper, then brown on both sides (about 4–5 minutes per side). Remove and set aside. - Cook the Aromatics:
In the same pot, sauté onions until soft (5 minutes). Add garlic and all spices (cumin, cinnamon, ginger, turmeric, paprika). Cook 1–2 minutes until fragrant. - Simmer:
Return chicken to the pot. Add chicken broth, chickpeas, apricots (or raisins), olives, and lemon zest. Bring to a simmer. - Slow Cook:
Cover and reduce heat to low. Simmer gently for 35–45 minutes until chicken is tender and infused with the spices. - Finish and Serve:
Garnish with fresh cilantro or parsley. Serve with fluffy couscous, rice, or flatbread.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Kcal: ~520 kcal per serving
Servings: 4