We couldn’t forget about you Sangiovese lovers! Indulge in a lovely Moroccan Chicken Tagine for your Sunday dinner –  A lively dish that is packed with flavour thanks to its incredible spice blend.

What You’ll Need

1 teaspoon paprika

1 teaspoon ground cumin

¼ teaspoon cayenne pepper

½ teaspoon ground ginger

½ teaspoon ground coriander

¼ teaspoon ground cinnamon

1 lemon

5 cloves garlic, minced

8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin and fat

Salt and ground black pepper

1 tablespoon olive oil

1 large yellow onion, halved and cut into ¼-in-thick slices

2 tablespoons all-purpose flour

1¾ cups chicken broth

2 tablespoons honey

2 large or 3 medium carrots, peeled and cut crosswise into ½-inch-thick coins

½ cup Greek cracked green olives, pitted and halved (see note)

2 tablespoons chopped fresh cilantro leaves

Getting to work

Start off by combining the spices in a small bowl and setting aside. In a separate bowl, zest the lemon and combine the zest with 1 freshly minced garlic clove.

Use 2 teaspoons of salt and ½ teaspoon pepper to season both sides of the chicken.  Heat the oil in a dutch-oven or deep pan over medium-high heat until it begins to smoke. Place the chicken pieces and brown them skin-side down until deep golden (roughly 5 minutes). Use a pair of tongs to flip the chicken and brown the other side for a further 4-5 minutes. Transfer the chicken onto a plate and remove the skin once it is cool enough to handle. Discard all but 1 tablespoon of leftover fat from the pan

Now, it’s time to set the heat back to medium and add in your onions. Stir occasionally and cook until the edges are browned. Add the remaining minced garlic and stir constantly for 30 seconds. Repeat this process with the spices & flour, stirring for another 30 seconds. Begin to add in your broth, honey, remaining lemon zest, and a pinch of salt. Re-add your chicken into the mix and reduce the heat to medium-low. Cover and allow the chicken to simmer for 10 minutes. Add in your carrots, covering and allowing to simmer for a further 10 minutes.

All that’s left to do now is to stir in your olives, lemon zest-garlic mixture, cilantro, and a tablespoon of lemon juice. Have a quick taste-test and if you think it needs a little more seasoning, adjust with extra salt & pepper. If not, then you’re all set to go!

Sit back and “sip back” a Sangiovese Rose with your Moroccan Tagine

Enjoy the fruits of your hard work, pour yourself a Sangiovese Rose and dig in. The best thing about this recipe is that it isn’t tied to a season – It can be enjoyed year-round. Let us know how your Tagine turned out.