The warming spices in McCormick® Culinary Moroccan Seasoning balance the tart green olives and pop of citrusy preserved lemons in this rich Chicken Tagine stew. This recipe features our new Global Blends Moroccan Seasoning.
In a bowl combine first amount of olive oil, Moroccan Seasoning, and salt to create a paste. Rub chicken thighs with paste, cover and allow to marinate for at least 1 hour or up to overnight.
In a rondeau, heat remaining amount of olive oil over medium-high heat. Brown the chicken thighs on both sides. Remove and set aside.
Add onions and cinnamon stick to the pot and sauté until onions are translucent and cinnamon is fragrant. Add potatoes and carrots. Cook, stirring, for 3-5 minutes.
Place chicken thighs on top of vegetables and cover with chicken broth, olives, preserved lemon, and lemon juice. Bring to a boil. Reduce heat to low, cover and simmer until chicken has reached an internal temperature of 165°F. Remove chicken from stew.
Continue to simmer stew until sauce has thickened. Remove from heat. Return chicken thighs to stew. Hold warm for service or cool completely, cover, and refrigerate until service.
For each serving, gently reheat stew. Portion 8 ounces of stew in desired serving dish. Top with one stewed thigh. Garnish as desired.
Serve over rice or couscous for a more filling meal. This dish is great for a buffet.
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