halfbakedharvest4.5
Skillet Roasted Moroccan Chicken and Olive Tagine
This chicken is fall off the bone tender, seasoned with smoked paprika, cumin, and a little cayenne for heat, and then slow roasted with chicken broth, so good!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●dutch oven
- ●bowl
- ●oven
📝 Preparation Steps
1
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. 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. 4. Serve the chicken topped with pomegranate, cilantro, and the pan juices in the skillet. EAT!
ground cumin1 teaspoongarlic, minced or grated3 cloves
Nutrition Facts
calories
473 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
2 g
sugar Content
7 g
sodium Content
912 mg
protein Content
27 g
cholesterol Content
77 mg
carbohydrate Content
16 g
saturated Fat Content
2 g
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