Braised Paleo Moroccan Chicken Tagine

Ingredients

For the Crispy Chicken & Moroccan Tagine Base:

• 2 lbs bone-in, skin-on pasture-raised chicken thighs (approx. 4 to 6 thighs, patted bone-dry)
• 1 large red onion, halved and thinly sliced
• 6 cloves fresh garlic, finely minced
• 1.5 tbsp fresh ginger root, grated
• 0.66 cup unsweetened dried Turkish apricots, halved
• 0.66 cup pitted Castelvetrano green olives or Kalamata olives
• 1.5 cups rich organic chicken bone broth
• 2 tbsp fresh organic lemon juice and 1.5 tsp lemon zest
• 2 tbsp unrefined avocado oil or grass-fed ghee

For the Moroccan Ras El Hanout Spice Blend:

• 1.5 tsp ground cumin and 1.5 tsp ground coriander
• 1 tsp ground turmeric and 1 tsp smoked paprika
• 0.75 tsp Ceylon cinnamon and 0.25 tsp ground cardamom
• Pinch of saffron threads, crushed in 1 tbsp warm bone broth
• 1.5 tsp coarse Celtic sea salt and 0.75 tsp cracked black pepper

For Garnish & Serving:

• 0.33 cup fresh cilantro & mint leaves, roughly chopped
• 0.25 cup raw sliced almonds, toasted until golden
• Steamed cilantro cauliflower rice or roasted root vegetables

Step-by-Step Instructions

1. Season & Crisp Chicken Skin: Season chicken thighs generously on all sides with Celtic sea salt, black pepper, and half of the spice blend. Heat 2 tbsp avocado oil in a large Dutch oven or heavy cast-iron braiser over MEDIUM-HIGH heat. Place chicken skin-side down and sear undisturbed for 6 to 8 minutes until skin is deeply golden, crispy, and rendered. Flip and sear for 2 minutes on the reverse side. Transfer chicken to a plate (skin remains crispy).
2. Caramelize Onions & Bloom Spices: Reduce heat to MEDIUM. Add sliced red onions to the rendered chicken fat in the pot; sauté for 4 to 5 minutes until soft and caramelized. Add minced garlic, grated ginger, and remaining spice blend. Sauté for 60 seconds until intensely fragrant.
3. Deglaze & Add Sweet/Briny Accents: Pour in chicken bone broth, saffron broth, lemon juice, and lemon zest. Scrape up all browned caramelized bits from the bottom of the pot. Stir in the halved dried apricots and Castelvetrano green olives.
4. Simmer Tagine (Tender Braise Invariant): Return chicken thighs to the pot, nestling them into the simmering liquid while keeping the crispy skin above the surface. Bring to a gentle boil, reduce heat to LOW, cover partially, and simmer for 20 minutes until chicken reaches an internal temperature of 175°F (79°C) and is fork-tender.
5. Reduce & Thicken Sauce: Uncover pot and simmer on MEDIUM-LOW for 3 to 4 minutes to allow the braising juices to reduce into a rich, glossy golden sauce.
6. Plate & Garnish: Spoon mounds of cauliflower rice into shallow bowls. Place braised chicken thighs on top and ladle generous spoonfuls of sweet apricots, olives, and spiced golden tagine broth over everything. Crown with toasted sliced almonds, fresh cilantro, and mint. Serve hot!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Ground turmeric supplies curcuminoids, which inhibit NF-kB inflammatory cascades. Saffron delivers crocin and safranal, bioactive carotenoids linked to mood elevation and enhanced dopamine neurotransmission. Dried apricots provide potassium and soluble pectin fiber.

Frequently Asked Questions