"This delicious chicken recipe draws a ton of influence from classic Moroccan tagine stews. The tagine preparation yields a bright dish bursting with North African flavors. A powerful combination of spices and plenty of lemon makes this chicken extremely succulent and craveable. If the exotic name scares you, don’t worry, this recipe couldn’t be easier. I typically serve each thigh over a bed of jasmine rice." — PICNIC LA Executive Chef, Alex Resnick
- 8 chicken thighs (We use Mary’s Organic Chicken at Picnic LA.)
- 2 lemons
- 1 bunch parsley, flat-leaf/Italian parsley is best
- 1 Tablespoon paprika
- 1 Tablespoon cumin, finely ground
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 4 Tablespoons olive oil
- 4 Cups chicken stock (amount will vary)
- Kosher salt and freshly ground black pepper, to taste
Mix the cumin, paprika, garlic powder, and onion powder and toast in a 325-degree F oven for 10 minutes.
Cut the two lemons into quarters.
Once the spices are cool, rub each thigh generously with the mix. Then season with kosher salt and black pepper on each side. Drizzle the thighs with olive oil.
Roast the thighs in a 450-degree F oven until they are golden brown. Move the thighs into a coverable cooking vessel and cover them halfway with chicken stock. Scatter the lemon quarters over the thighs and put the bunch of parsley in with the liquid.
Cook with the lid on, at 325 degrees F for 2 Hours. The chicken should be extremely juicy and falling off the bone.
Serve with the cooking liquid and cooked lemon quarters.