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Zest of the Maghreb

Braised Chicken Thighs and Onions in a Lemon-Saffron Tagine with Lemon Glaze

1 hour 20 minutes
Serves 4
DinnerMediterraneanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take

This North African-inspired tagine slow-braises chicken and onions with bold spices, finishing with a zippy lemon glaze that wakes up every bite. You'll learn the magic of blooming spices and making a quick stovetop reduction that punches up classic flavors.

Equipment needed
  • Dutch oven

Ingredients

Yield
4

Instructions

  1. 01
    Pat the chicken thighs dry and season on both sides with 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, cumin, coriander, turmeric, and cinnamon.
  2. 02
    Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Sear the chicken thighs in batches until golden, about 3 minutes per side. Transfer to a plate.
  3. 03
    Lower the heat to medium. Add the remaining 1 tablespoon olive oil and the sliced onions. Cook, stirring often, until softened and starting to caramelize, about 8 minutes.
  4. 04
    Stir in the garlic and saffron threads. Cook just until fragrant, about 1 minute.
  5. 05
    Pour in the chicken broth, scraping up any browned bits from the bottom with a wooden spoon.
  6. 06
    Return the seared chicken and any juices to the pot, nestling it into the onions.
  7. 07
    Add the zest of 1 lemon and juice from both lemons (reserve the zest of the second lemon for garnish). Sprinkle with the remaining salt and pepper.
  8. 08
    Bring to a gentle simmer, cover, and braise on low heat for 40 minutes, flipping chicken halfway through.
  9. 09
    After 40 minutes, remove the lid and increase heat to medium-high. Simmer uncovered to thicken the sauce for 8 to 10 minutes.
  10. 10
    While the chicken finishes, make the lemon glaze: In a small saucepan, combine honey, butter, and the remaining lemon zest over medium-low heat. Stir constantly until bubbling and glossy, about 2 minutes.
  11. 11
    Taste the tagine and adjust salt or lemon if needed. Transfer chicken and onions to a serving dish. Drizzle the hot lemon glaze over the top.
  12. 12
    Sprinkle with chopped parsley and serve hot with crusty bread, rice, or couscous.

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