For the Chicken
6 cloves garlic, finely chopped
1/4 teaspoon saffron threads, crushed
1 teaspoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6-8 bone in, skin on chicken thighs

For the Tagine
2 tablespoons olive oil
3 medium onions, thinly sliced
1/4 teaspoon ground cinnamon
16 green Castelvetrano olives, pitted and smashed
1 cup chicken stock
Juice of 1/2 lemon
1/4 cup raisins
2 tablespoons chopped flat-leaf parsley

  1. Mix garlic, saffron, ginger, paprika, cumin and turmeric together with 1/2 teaspoon of salt and 1/2 teaspoon freshly cracked black pepper. Rub the chicken with mixture, cover and refrigerate to marinate for 3 to 4 hours.
  2. Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to plate and set aside.
  3. Add onions to skillet, and cook over medium-low heat about 15 minutes until they begin to caramelize. Add the ground cinnamon and stir to combine.
  4. Put chicken on onions. Add raisins and olives. Mix stock and lemon juice and pour over chicken.
  5. Cover the skillet and place over low heat, and cook about 30 minutes, until chicken is cooked through. Scatter parsley on top, stir and serve.