Adapted from a recipe from Geoffrey Zakarian that I saw on The Kitchen, this Citrus Chicken Tagine doesn’t need a Tagine, just a deep enough dish to saute in and go into the oven. I used a large Dutch oven for it.
The prep time for this is relatively short, but the cook time is long, since you cook it low and slow to make the chicken thighs fork-tender. You won’t be sorry for putting in the time. Promise!
I served the chicken with couscous, but you could serve it with na’an, rice or noodles!
For the Spice Rub:
Keywords: Moroccan, Chicken, Tagine, Citrus Chicken Tagine