Chicken and Vegetable Tagine
The bone-in chicken stays perfectly succulent, simmering slowly in a sauce built from warm spices, tomatoes, and briny olives until it’s truly fall-apart tender. Carrots and zucchini soften into the sauce, soaking up all that savory depth while keeping the dish vegetable-forward and balanced. It’s rich and aromatic and the crisp cucumber salad alongside brings just a touch of brightness.
Servings: Four
INGREDIENTS
2 1/2 pounds bone-in, skinless chicken legs and thighs
2 tablespoons olive oil
1 large yellow onion, thinly sliced
3 cloves garlic, minced
1 tablespoon ground ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons sweet paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper flakes
1 cup canned crushed tomatoes
1 1/2 cups chicken broth
2 carrots, sliced into 1/2-inch rounds
2 zucchini, sliced into 1/2-inch half-moons
1/3 cup green olives, pitted
2 tablespoons lemon juice
1 tablespoon honey
Cucumber Salad
2 large English cucumbers, very thinly sliced
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoon dill or parsley
PREPARATION
Brown chicken: Heat olive oil in a wide, heavy pot over medium-high heat. Season chicken generously with salt and ground pepper. Add chicken legs and thighs and brown 5 to 6 minutes per side until well colored, working in batches if needed. Transfer chicken to a plate.
Build base: Lower heat to medium. Add sliced onion, sprinkle lightly with salt, and cook about 5 minutes until soft and lightly golden. Add garlic and cook 30 seconds until fragrant.
Bloom spices: Stir in ginger, cumin, coriander, paprika, cinnamon, and crushed red pepper flakes and cook 30 seconds, stirring constantly.
Create sauce: Add crushed tomatoes, chicken broth, lemon juice, and honey. Generously sprinkle with salt. Stir well and bring to a gentle simmer.
Start braise: Return chicken to pot along with carrots and olives. Turn chicken to coat in sauce, cover, and simmer gently for 35 minutes.
Finish vegetables: Uncover, add zucchini, cover again, and simmer 10 to 15 minutes more, until chicken is very tender and easily pulls from bone. Uncover and simmer 5 minutes to slightly thicken sauce. Remove from heat and rest 5 minutes.
Plate: Spoon chicken, vegetables, and sauce onto plates. Toss cucumbers with lemon juice and olive oil separately and serve alongside.
