Simple & Elegant Chicken Tagine

Transform a run of the mill weeknight into an exotic getaway with this surprisingly simple chicken tagine recipe using our AWARD-WINNING cooking broth that will turn anyone into a five-star chef. 

INGREDIENTS

• 1 teaspoon paprika 
• 1 teaspoon ground cumin 
• ¼ teaspoon cayenne pepper 
• ½ teaspoon ground ginger 
• ½ teaspoon ground coriander 
• ¼ teaspoon ground cinnamon 
• 1 lemon 
• 3 cloves garlic, minced 
• 6-8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin and fat (see note) 
• Salt and ground black pepper 
• 1 tablespoon olive oil 
• 1 large yellow onion, halved and cut into ¼-in-thick slices 
• 2 tablespoons all-purpose flour (I used Bob’s Gluten Free Flour) 
• 1¾ cups Bonafide Provisions Chicken Bone Broth 
• ½ cup dried apricots 
• ½ cup green olives, pitted 
• 2 tablespoons chopped fresh cilantro leaves 

INSTRUCTIONS 

1. Season both sides of chicken pieces with 2 teaspoons salt and 1/2 teaspoon pepper. 
2. Heat 2 tablespoons of oil in a large Dutch oven or pan over medium-high heat until smoking. 
3. Brown the chicken skin side down until deep golden, about 5 minutes, then flip and brown the other side, about 4 minutes. Transfer chicken to a plate, remove and discard the skin. 
4. Reduce heat to medium. Add chopped onion and cook until browned at the edges, about 5 to 7 minutes. Add remaining minced garlic and cook for 30 seconds. 
5. Add the spices and flour, cook for 30 seconds. 
6. Stir in the Bonafide Provisions Chicken Bone Broth, honey, remaining lemon zest, and 1/4 teaspoon salt, scraping the bottom of the pan to loosen any browned bits. 
7. Add the chicken (with any accumulated juices) back into the pan, reduce heat to medium-low, cover, and simmer for 10 minutes. Stir in olives, apricots and 1 tablespoon lemon juice. 
8. Taste the sauce and adjust seasoning with salt, pepper, and more lemon juice if desired.