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Sheet-Pan Chicken Tagine

Delish's streamlined North African classic — chicken thighs broiled with carrots, onions, apricots, and olives in a warm spice marinade of turmeric, ginger, cinnamon, and honey. Complex tagine flavor in under 30 minutes of hands-on time.

Ingredients

  • 1 1/2 cups dried apricots
  • 1/4 tsp saffron threads
  • 1 cup boiling water, divided
  • 2 garlic cloves, grated
  • 1/4 cup extra-virgin olive oil
  • 2 tsp honey
  • 1 tsp sweet paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp ground turmeric
  • 2 tsp kosher salt
  • 1 small preserved lemon
  • 2 lb boneless skinless chicken thighs
  • 2 small yellow onions, cut into chunks
  • 3 small carrots, sliced on bias
  • 1/2 cup mixed pitted olives
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Place apricots and saffron in separate bowls. Pour 1 Tbsp boiling water over saffron and remaining water over apricots; let steep.
  2. In a large bowl, stir garlic, oil, honey, paprika, cinnamon, cumin, ginger, turmeric, and 2 tsp salt.
  3. Cut preserved lemon into quarters. Separate flesh from peel; chop flesh and add to marinade. Thinly slice peel; set aside.
  4. Add saffron water to marinade, then add chicken, onion, and carrots; toss to coat. Let sit 30 minutes to overnight.
  5. Heat broiler. Spread chicken mixture on a foil-lined baking sheet. Broil until browned, 8 to 9 minutes.
  6. Flip chicken and continue broiling until deeply browned and 165F internal, 4 to 5 minutes more.
  7. Drain apricots and quarter. Add olives, apricots, and reserved lemon peel to sheet; toss and broil 2 to 3 minutes more.
  8. Transfer to a wire rack and top with cilantro.
🍸 Suggested Cocktail Pairing
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French 75
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