Moroccan-Spiced Chicken Tagine with Medjool Dates & Green Olives

• 4 Bone-in, Skin-on Chicken Thighs
• 1 tbsp Olive Oil
• 1 large Yellow Onion, thinly sliced
• 2 cloves Garlic, minced
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1/2 tsp Ground Turmeric
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Cinnamon
• 400ml Chicken Broth
• 8-10 Pitted Medjool Dates, left whole
• 1/2 cup Pitted Green Olives
• Juice of 1/2 a Lemon
• Salt and Freshly Ground Black Pepper, to taste
• Fresh Cilantro or Parsley, chopped, for garnish
• Toasted Almonds, for garnish (option

Instructions

Sear the Chicken to Golden Perfection 

Pat the chicken thighs dry and season them generously with salt and pepper. Heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Place the chicken skin-side down and sear for 5-7 minutes, until the skin is wonderfully golden brown and crisp. Flip and sear for another 3-4 minutes. Remove the chicken and set it aside.

Build the Aromatic Base

Reduce the heat to medium and add the sliced onion to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom, until the onion is soft and translucent. Add the minced garlic and cook for another minute until fragrant.

Bloom the Spices

Sprinkle the cumin, coriander, turmeric, ginger, and cinnamon over the onions. Stir continuously and cook for about 1 minute until the spices release their rich, intoxicating aroma.

Simmer the Sauce

Pour in the chicken broth, stirring to combine everything. Bring the mixture to a gentle simmer. Return the seared chicken thighs to the pot, nestling them into the sauce.

Infuse the Flavours

Reduce the heat to low, cover the pot, and let it simmer gently for 25 minutes, allowing the chicken to become tender and absorb the beautiful flavours.

Add the Sweet and Salty Jewels

Stir in the whole Medjool dates and green olives. Cover the pot again and continue to cook for another 10-15 minutes, until the chicken is cooked through and the dates have softened, lending their subtle sweetness to the sauce.

Finish with a Zing

Remove the pot from the heat. Squeeze in the fresh lemon juice and stir gently. Taste the sauce and adjust the seasoning with salt and pepper if needed.

Serve in Style

Serve the tagine hot, garnished with a generous sprinkle of fresh cilantro or parsley and toasted almonds. It is absolutely divine served over a bed of fluffy couscous or with warm crusty bread to soak up every last drop of the incredible sauce.

Enjoy this delightful culinary escape that proves Medjool dates are just as magical in savory dishes as they are in sweet ones!

Serve the tagine hot, garnished with a generous sprinkle of fresh cilantro or parsley and toasted almonds. It is absolutely divine served over a bed of fluffy couscous or with warm crusty bread to soak up every last drop of the incredible sauce.

Enjoy this delightful culinary escape that proves Medjool dates are just as magical in savory dishes as they are in sweet ones!