Crispy Paleo Moroccan Chicken Tagine with Apricots & Olives

Ingredients

For the Spiced Moroccan Chicken:

• 2 lbs pasture-raised bone-in, skin-on chicken thighs (approx. 4 to 5 large thighs)
• 2 tbsp grass-fed clarified butter (ghee) or unrefined avocado oil
• 1.5 tbsp ras el hanout spice blend (or 1 tsp cumin, 1 tsp coriander, 0.5 tsp cinnamon, 0.5 tsp ginger, 0.5 tsp turmeric, 0.5 tsp smoked paprika)
• 1.5 tsp coarse Celtic sea salt and 0.5 tsp cracked black pepper

For the Aromatic Tagine Reduction:

• 1 large red onion, halved and thinly sliced into half-moons
• 6 cloves garlic, smashed and minced
• 1 tbsp fresh ginger root, finely grated
• 1 cup rich organic chicken bone broth
• 0.66 cup unsweetened organic dried apricots, halved (or pitted Medjool dates)
• 0.5 cup pitted Castelvetrano or green olives, halved
• 2 tbsp fresh organic lemon juice and 1 strip preserved lemon peel (finely minced)
• 1 whole Ceylon cinnamon stick
• 0.25 tsp saffron threads (steeped in 2 tbsp warm water)

For Garnish:

• 0.33 cup sliced raw almonds, toasted until golden-brown
• 0.25 cup fresh cilantro & mint leaves, roughly chopped
• Steamed cauliflower rice with lemon zest & olive oil (for serving)

Step-by-Step Instructions

1. Dry & Spice Chicken Thighs: Pat chicken thighs thoroughly dry with paper towels. In a small bowl, mix ras el hanout, coarse sea salt, and black pepper. Rub the aromatic spice blend evenly all over the chicken skin and meat.
2. Hard Cast-Iron Sear (Crackling Skin Invariant): Heat 2 tbsp grass-fed ghee in a large 5-quart heavy enameled cast-iron Dutch oven or skillet over MEDIUM heat. Place chicken thighs skin-side DOWN. Cook undisturbed for 8 to 10 minutes without moving them until the skin fat renders out and forms a deeply browned, crackling crust. Flip and sear for 3 minutes on the second side. Transfer chicken to a warm plate.
3. Caramelize Onions & Aromatics: Add sliced red onions to the hot rendered chicken fat. Sauté over medium heat for 4 to 5 minutes until soft and caramelized around the edges. Add minced garlic and grated ginger; cook for 60 seconds until fragrant.
4. Deglaze & Add Fruits: Pour in the chicken bone broth, saffron water, lemon juice, dried apricots, Castelvetrano olives, cinnamon stick, and minced preserved lemon peel. Use a wooden spatula to scrape up all the rich caramelized fond from the pot bottom. Bring to a gentle simmer.
5. Nestle Chicken & Braise: Return the chicken thighs skin-side UP to the Dutch oven, keeping the crispy skin above the braising liquid so it stays crunchy.
6. Simmer to Melting Tenderness: Reduce heat to low, cover the Dutch oven with its lid slightly ajar, and simmer gently for 15 to 18 minutes until chicken thighs register 175°F (80°C) internally, the apricots are plump and tender, and the sauce has reduced to a glossy, savory syrup.
7. Garnish & Serve: Remove from heat and discard cinnamon stick. Scatter toasted sliced almonds, chopped fresh cilantro, and fresh mint over the top. Serve immediately family-style over fluffy lemon herb cauliflower rice!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Castelvetrano green olives supply rich oleuropein and squalene polyphenols that defend against cellular lipid peroxidation. Saffron (Crocus sativus) provides crocin and safranal, bioactive carotenoids with demonstrated neuroprotective and mood-elevating properties, while Ceylon cinnamon aids glycemic stability.

Frequently Asked Questions