Ingredients
for 4 servings
SPICE RUB
1 teaspoon Schwartz ground cinnamon
1 teaspoon Schwartz paprika
1 teaspoon ground coriander
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon salt
TAGINE
3 lb chicken thighs(1.3 kg)
4 tablespoons olive oil, divided
1 lb baby potato(450 g), quartered
1 cup cherry tomato(200 g), halved
½ cup shallot(50 g), chopped
10 dried apricots, roughly chopped
salt
black pepper
1 lemon, sliced
1 tablespoon fresh parsley, chopped
¼ cup almond(35 g), silvered, toasted
Preparation
1. Preheat oven to 190ºC (375ºF).
2. Place all of the ingredients for the spice rub in a small bowl and mix to combine.
3. Place chicken thighs in a large bowl and coat with the spice rub.
4. Heat a very large cast iron skillet and drizzle in 2 tablespoons of olive oil. Place seasoned chicken thighs skin-side down and cook until the skin is brown and crispy, about 4–5 minutes. Then flip the thighs over and brown the other side for 4 minutes. Remove chicken from the pan.
5. In a large bowl, add baby potatoes, cherry tomatoes, shallots, and apricots. Drizzle with the remaining 2 tablespoons of olive oil and season to taste with salt and pepper. Mix until evenly coated.
6. Place the vegetables into the bottom of the tagine and arrange the chicken, skin-side up, around the top, wedging a slice of lemon between each piece of chicken.
7. Place the lid on the tagine and place in the oven for 1 hour and 40 minutes, or until chicken is 165ºF (75ºC) and falls off the bone.
8. Garnish with fresh parsley and toasted almond slivers.
9. ENJOY!