Yield: 4 servings
4 chicken thighs, bone-in and skin on
- 1.5 teaspoons garlic powder
- 1 teaspoon sweet smoked pimenton
- 1/2 teaspoon cumin
- 1/2 teaspoon ginger
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- Pinch of saffron, crushed
- Salt and freshly ground black pepper
- 2 yellow onions
- 1 preserved lemon
- 1/2 cup kalamata olives, pitted
- 1/2 cup castelvetrano olives, pitted
- 1/4 dry white wine
- 3/4 cup chicken stock
- Avocado or grapeseed oil
1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- Mix together garlic powder, pimenton, cumin, ginger, turmeric, cinnamon, and saffron. Add in a teaspoon of salt and a few grinds of black pepper. Rub spice mixture all over the chicken thighs and place in a container. Refrigerate the chicken for 2-4 hours.
- Remove chicken from the fridge and let it sit out for about 30 minutes. Quarter the preserved lemons, remove the pulp, and thinly slice the rind. Thinly slice the onions.
- Preheat a cast iron skillet on a medium low heat for 5-10 minutes. Add 1-2 tablespoons of oil into the pan. Swirl the oil around to cover the cooking surface. Lay the chicken thighs the pan skin side down. Sear chicken for 3-4 minutes and then flip and sear for another 3-4 minutes. Remove the chicken from the skillet and set aside. Add onions in the pan. Stir the onions occasionally, cooking for about 10 minutes. They will cook down a bit and turn golden brown.
- Add lemon peel and olives into the pan. Turn the heat up to a medium high heat. Keep stirring onions, lemons, and olives. After about 30 seconds, add in white wine. Keep stirring and scrape the bottom of the skillet to release anything stuck to it. Nestle the chicken back in the skillet, pour in stock, and bring to a simmer. Turn heat down to low and place tagine lid on skillet. Let cook for 45 minutes.
- Remove the tagine lid and turn heat up to medium. Cook for 5-10 minutes to thicken liquid. Taste and adjust seasoning with salt and pepper.
- Garnish with parsley and chives. Serve over couscous or rice.