Chicken Tagine

Prepare to be transported to the vibrant streets of Morocco. The succulent chicken, simmered in a fragrant blend of spices and aromatic herbs, creates a dish that's bursting with exotic flavors. Serve it over a bed of fluffy couscous and get ready to take your taste buds on a tantalizing journey to the land of spice and everything nice!

Instructions

1. 1

   Preheat oven to 190ºC (375ºF).

2. 2

   Place all of the ingredients for the spice rub in a small bowl and mix to combine.

3. 3

   Place chicken thighs in a large bowl and coat with the spice rub.

4. 4

   Heat a very large cast iron skillet and drizzle in 2 tablespoons of olive oil. 5. Place seasoned chicken thighs skin-side down and cook until the skin is brown and crispy, about 4–5 minutes. Then flip the thighs over and brown the other side for 4 minutes. Remove chicken from the pan.

5. 5

   In a large bowl, add baby potatoes, cherry tomatoes, shallots, and apricots. Drizzle with the remaining 2 tablespoons of olive oil and season to taste with salt and pepper. Mix until evenly coated.

6. 6

   Place the vegetables into the bottom of the tagine and arrange the chicken, skin-side up, around the top, wedging a slice of lemon between each piece of chicken.

7. 7

   Place the lid on the tagine and place in the oven for 1 hour and 40 minutes, or until chicken is 165ºF (75ºC) and falls off the bone.

8. 8

   Garnish with fresh parsley and toasted almond slivers.

9. 9

   ENJOY!

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