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One-Pot Chicken Tagine
Sweet dried plums and briny green olives meet in this deeply savory, one-pot chicken dinner. Bone-in chicken simmers gently in a fragrant broth of cumin, turmeric, ginger, and cinnamon until it's incredibly tender. The rich, thickened sauce coats the meat beautifully, creating a comforting meal that'll warm you from the inside out. You'll want to serve it over fluffy couscous or rice to soak up every drop of the spiced liquid.
Equipment
- Dutch oven
- Stovetop
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 cut-up whole chicken (3 to 3 ½ lb)
- 1 medium onion, sliced
- 2 cloves garlic, finely chopped
- ¼ cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 cinnamon stick (2 inch)
- 1 cup chicken broth (for homemade broth, see page 528 )
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup pitted dried plums, cut into bite-size pieces
- ½ cup pitted green olives
- 1 small lemon, cut into quarters
Instructions
- 1Heat the oil in a 4-quart Dutch oven over medium-high heat. Place the chicken pieces skin-side down into the hot oil, then add the sliced onion and chopped garlic. Let the chicken brown undisturbed first so the skin renders and crisps.
- 2Cook uncovered for 6 to 10 minutes, turning the chicken occasionally until it's browned on all sides.
- 3Lower the heat to medium. Sprinkle the chopped cilantro, cumin, turmeric, ginger, and salt evenly over the meat. Drop in the cinnamon stick, then pour the chicken broth and undrained diced tomatoes into the pot.
- 4Turn the chicken pieces a few times to coat them in the spices and liquid. Scatter the dried plums, green olives, and lemon quarters into the pot, pressing them gently into the broth around the chicken, and reduce the heat to low.
- 5Cover the pot and simmer for about 30 minutes. The chicken is ready when the juices run clear after piercing the thickest piece to the bone, reaching an internal temperature of at least 165°F.
- 6Transfer the cooked chicken to a deep serving platter and cover it to keep warm. Turn the heat up to high and boil the remaining sauce uncovered for about 5 minutes, stirring occasionally until it thickens.
- 7Pour the reduced sauce directly over the chicken.
Notes
- Serving: Spoon this flavorful chicken and sauce over a bed of hot cooked couscous or fluffy rice to soak up the rich broth.
- Garnish: Top the finished dish with extra chopped fresh cilantro right before bringing it to the table.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors often deepen by the second day.