CHICKEN TAGINE WITH PRUNES AND OLIVES

Chicken Tagine With Prunes and Olives image

Provided by Florence Fabricant

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

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Ingredients

10 chicken thighs with bone and skin
Salt and black pepper
1 medium onion, finely chopped
1 tablespoon minced garlic
1 teaspoon smoked paprika, the hotter the better
1 teaspoon ground cumin
18 pitted prunes
36 pitted picholine or other green olives
1 cup chicken stock
1 tablespoon unsalted butter
1 lemon, zest removed in thin strips
1 tablespoon finely chopped fresh mint leaves

Steps:

Dry chicken and season with salt and pepper. Heat a large, heavy skillet, preferably cast iron, to very hot. Add chicken (in batches if necessary) skin side down, and sear until skin is golden brown. Remove chicken when browned (do not turn it) and set aside.
Discard all but a thin film of fat from the pan. Add onion and garlic and sauté on low until soft. Stir in paprika and cumin, cook about a minute and then add prunes, olives, stock and butter. Cook, stirring, about 5 minutes. Season with salt and pepper. Transfer contents of pan to a 12- to 14-inch tagine, sauté pan or casserole. Place chicken on top, skin side up.
Cover and cook on medium-low heat about 40 minutes, until chicken is cooked through. Serve immediately or set aside to be reheated. To serve, scatter lemon zest and mint over the chicken, squeeze juice of the lemon on top and bring tagine to the table covered.

Nutrition Facts : @context http, Calories 690, UnsaturatedFat 29 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 13 grams, TransFat 0 grams