Smoky Chicken Tagine
A flavorful North African-inspired dish featuring smoky chicken, zesty spices, and a hint of tamarind.
Ingredients
- ●1 1/2 pounds Chicken thighsBone-in, skin-on for maximum flavor
- ●2 tablespoons Smoky spice blendAvailable at most Middle Eastern markets or online
- ●2 tablespoons Zesty preserved lemonFinely chopped, drained, and rinsed
- ●2 tablespoons Tamarind pasteAvailable at most Middle Eastern markets or online
- ●2 tablespoons Cold-pressed olive oilFor cooking and serving
- ●1 cup Egyptian riceLong-grain, preferably day-old
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Season the chicken with the smoky spice blend, making sure to coat all surfaces evenly.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chicken until browned on all sides, about 5 minutes per side.
- 4
Transfer the chicken to a plate and set aside.
- 5
Reduce heat to medium and add the chopped preserved lemon to the pot. Cook, stirring occasionally, until fragrant and lightly caramelized, about 5 minutes.
- 6
Stir in the tamarind paste and cook for an additional 2 minutes.
- 7
Add the chicken back to the pot, along with any accumulated juices.
- 8
Transfer the pot to the preheated oven and cook, covered, for 25-30 minutes or until the chicken is cooked through.
- 9
Fluff the Egyptian rice with a fork and stir in a pinch of salt.
- 10
Serve the chicken and sauce over the rice, garnished with additional preserved lemon and olives if desired.