For the Spice Rub
- 1½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp black pepper
- 1 tsp salt
For the Tagine
- 1.5 kg (3.3 lbs) bone-in, skin-on chicken thighs and drumsticks
- 3 tbsp olive oil
- 2 large onions, thinly sliced
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (400g / 14 oz) diced tomatoes
- 1 cup chicken broth
- 1 preserved lemon, pulp removed, rind thinly sliced (or zest of 1 lemon)
- 1 cup green olives, pitted
- 1 tbsp honey
- Small bunch of fresh cilantro, chopped
- Small bunch of fresh parsley, chopped
Instructions
Step 1: Marinate the Chicken
Mix all the spice rub ingredients together in a small bowl. Pat the chicken pieces dry with paper towels, then rub the spice mixture all over them, getting under the skin where possible. For best results, cover and refrigerate for at least 1 hour or overnight. If you are short on time, even 15 minutes at room temperature will add great flavor.
Step 2: Brown the Chicken
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the chicken on all sides, about 3–4 minutes per side. You are not cooking it through at this stage — just building a golden crust for depth of flavor. Remove and set aside.
Step 3: Build the Base
Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the sliced onions and cook, stirring occasionally, for 8–10 minutes until softened and lightly golden. Add the garlic and fresh ginger and cook for another 2 minutes until fragrant.
