Nightshade-Free Chicken Tagine (AIP)
Roast chicken thighs with sweet potatoes, fennel, carrots, olives and dried apricots on one pan with sweet, roasted lemon and nightshade-free Moroccan-inspired tagine spices.
Ingredients
- ¼ cup olive oil, divided
- 3 tsp Kosher salt, divided
- ¾ tsp turmeric
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp granulated garlic
- ⅛ tsp mace
- 3 lb bone-in, skin-on chicken thighs (4-6 thighs)
- 2-3 medium carrots, peeled and halved lengthwise or quartered
- 2 large shallots, halved
- 1 fennel bulb, trimmed and cut lengthwise into 6 wedges
- 1 sweet potato, peeled and cut into large cubes
- 1 lemon, quartered
- ½ cup Castelvetrano olives, smashed or cracked
- ½ cup dried apricots or pitted dried dates, halved
- ½ cup torn fresh herbs, cilantro, mint, parsley, or a combination
Instructions
- Heat the oven to 425°.
- In a large bowl, whisk 2 tablespoons of olive oil with 2 teaspoons of salt and the turmeric, ginger, cinnamon, garlic and mace. Add the chicken thighs and toss to coat.
- Brush a tablespoon of olive oil on the baking sheet. Then, arrange the chicken thighs skin-side up on the baking sheet.
- In the same bowl, toss the carrots, shallots, fennel wedges and sweet potato with another tablespoon of olive oil and a teaspoon of salt, picking up the leftover spice rub.
- Scatter the vegetables and lemon wedges around the chicken.
- Roast for 20 to 30 minutes, or until the chicken reaches an internal temperature of 165°.
- Remove the pan from the oven and scatter the smashed olives and halved apricots or dates in with the vegetables.
- Return the pan to the oven and roast for another 10 minutes, until the chicken reaches 180°. Alternately, if the vegetables and chicken aren’t quite brown and caramelized enough, put the sheet pan under the broiler for 2 to 5 minutes.
- Squeeze the roasted lemons over the chicken and vegetables, then finish with handfuls of fresh herbs and a sprinkle of salt, as needed.