Skillet Roasted Moroccan Chicken and Olive Tagine.
Ingredients
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2-1 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt
- 2 pounds skin on, bone-in chicken breasts
- 3 tablespoons extra virgin olive oil
- 1 sweet onion, diced
- 3 cloves garlic, minced or grated
- 1 inch fresh ginger thinly sliced
- 1-2 cups low sodium chicken broth
- 1/4 cup fresh squeezed lemon juice
- 1/2 medium acorn or kabocha squash, seeded and sliced into half moons
- 1/2 cup mixed olives, pitted
- 8 fresh medjool dates, pitted and roughly chopped
- arils from 1 pomegranate
- fresh cilantro or mint for serving
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Instructions
- 1. Preheat the oven to 400 degrees F. In a small bowl, mix together the paprika, cumin, cayenne, salt, and a pinch of pepper.
- 2. Heat the 2 tablespoons olive oil in a large dutch oven or cast iron skillet set over medium high heat. Rub the chicken all over with the spice mixture, reserving any remaining spices left in the bowl. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
- Heat the 2 tablespoons olive oil in a large dutch oven or cast iron skillet set over medium high heat. Rub the chicken all over with the spice mixture,
- any remaining spices left in the bowl. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
- 3. To the same skillet, add the onion, garlic, and ginger. Cook, stirring occasionally until the onion is fragrant, about 8-10 minutes. Slowly pour in the chicken broth and lemon juice. Bring to a boil over high heat and then reduce to low. Slide the chicken back into the skillet, skin side up, it should be mostly submerged. Arrange the squash around the chicken. Drizzle lightly with 1 tablespoon olive oil and season with salt and pepper. Sprinkle any remaining spice mix over the dish. Transfer to the oven and roast for 15 minutes. Remove from the oven, add the olives and dates, and return to the oven for another 10-15 minutes or until the chicken is cooked through.
- To the same skillet, add the onion, garlic, and ginger. Cook, stirring occasionally until the onion is fragrant, about 8-10 minutes. Slowly pour in the chicken broth and lemon juice. Bring to a boil over high heat and then reduce to low. Slide the chicken back into the skillet, skin side up, it should be mostly submerged. Arrange the squash around the chicken. Drizzle lightly with 1 tablespoon olive oil and season with salt and pepper. Sprinkle any remaining spice mix over the dish. Transfer to the oven and roast for 15 minutes. Remove from the oven, add the olives and dates, and return to the oven for another 10-15 minutes or until the chicken is cooked through.
- 4. Serve the chicken topped with pomegranate, cilantro, and the pan juices in the skillet. EAT!
- 4. Serve the chicken topped with pomegranate, cilantro, and the pan juices in the skillet. EAT!
Source
Original recipe: View Original