Moroccan-Spiced Chicken Tagine with Preserved Lemon & Olives | Carhartt Family Wines

Ingredients

• 2½–3 lb (1.1–1.4 kg) bone-in, skin-on chicken thighs/drumsticks
• 2 tsp ground cumin
• 1½ tsp ground coriander
• 1½ tsp sweet paprika
• 1 tsp ground ginger
• 1 tsp turmeric
• ½ tsp ground cinnamon
• ½ tsp black pepper
• ¼–½ tsp cayenne (optional)
• 1½ tsp kosher salt, divided
• 3 Tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 small fennel bulb, cored & thinly sliced (fronds reserved for garnish)
• 3 garlic cloves, minced
• 1 Tbsp tomato paste
• 1 cup (240 ml) low-sodium chicken stock
• 1 preserved lemon (rind only), rinsed and thinly sliced
• 1 cup (140 g) pitted green olives (e.g., Castelvetrano)
• 1 small cinnamon stick & 1 bay leaf (optional but lovely)
• Zest of ½ orange (or 1–2 Tbsp lemon juice), to finish
• Cilantro/parsley and fennel fronds, chopped, for garnish