Ingredients
Chicken & Spice Rub
- 4 bone‑in chicken thighs (or 6 drumsticks)
- 1 tbsp olive oil
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp black pepper
- 1 tsp salt
Aromatics & Sauce
- 1 small onion, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1–2 tbsp harissa paste (adjust heat level)
- 1 cup chicken broth
- ½ cup orange juice (fresh if possible)
- ¼ cup dried apricots, halved
- 1 preserved lemon wedge, finely chopped (or zest of 1 lemon)
- ¼ cup green olives
- 1 tbsp honey
- Optional: pinch of saffron
Finishing
- Fresh cilantro or parsley
- Toasted almonds or pine nuts
- Extra lemon wedges
Instructions
1. Season the Chicken
Rub thighs with olive oil and all spices.
Let sit 10–15 minutes to bloom the aromatics.
2. Sear for Deep Color
Heat the Platinum Large Skillet over medium‑high.
Place chicken skin‑side down and sear 5–6 minutes until deeply golden.
Flip and sear another 3 minutes.
Remove and set aside.
The skillet’s heavy base ensures even browning without scorching.
3. Build the Flavor Base
In the same skillet:
- Add onion → sauté until soft.
- Add garlic → 30 seconds.
- Add tomato paste → cook until brick red.
- Stir in harissa.
This creates the signature Tunisian depth.
4. Create the Sauce
Pour in:
- Chicken broth
- Orange juice
- Honey
- Apricots
- Preserved lemon
- Olives
- Optional saffron
Stir and bring to a simmer.
5. Return Chicken & Simmer
Nestle chicken into the sauce.
Reduce heat to medium‑low.
Cover loosely and cook 20–25 minutes, until chicken is tender and sauce thickens into a glossy glaze.
The skillet’s wide surface helps the sauce reduce evenly.
6. Finish & Serve
Top with:
- Fresh herbs
- Toasted nuts
- Lemon wedges
Serve with:
- Couscous
- Saffron rice
- Warm flatbread
- Roasted carrots or zucchini
