Moroccan Chicken Tagine with Lemon and Olives

Ingredients:

• For the Chicken:
  • 1.5 lbs (680 g) bone-in, skinless chicken thighs or breasts
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1 cup chicken broth
  • 1/2 cup green olives, pitted and sliced
  • 1/2 preserved lemon, thinly sliced (or use 2 tablespoons lemon juice as a substitute)
  • Salt and black pepper, to taste
  • Fresh cilantro or parsley, chopped, for garnish

Instructions:

1. Prepare the Chicken:
   • Season the chicken pieces with salt and pepper.
2. Cook the Base:
   • Heat olive oil in a large skillet or Dutch oven over medium heat.
   • Add the chopped onion and cook until softened, about 3-4 minutes.
   • Add the minced garlic and cook for another minute, until fragrant.
3. Add the Spices:
   • Stir in the ground cumin, coriander, turmeric, cinnamon, paprika, and ginger. Cook for 1-2 minutes, until the spices are well-blended and aromatic.
4. Cook the Chicken:
   • Add the chicken pieces to the skillet, browning them on all sides for about 5 minutes.
   • Pour in the chicken broth, making sure the chicken is partially submerged in the liquid.
5. Simmer:
   • Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is fully cooked and tender.
6. Add Lemons and Olives:
   • Stir in the sliced olives and preserved lemon. If using lemon juice instead of preserved lemon, add it at this stage.
   • Simmer for an additional 5 minutes to let the flavors meld together.
7. Serve:
   • Garnish with fresh cilantro or parsley.
   • Serve the tagine with couscous or crusty bread to soak up the delicious sauce.

Enjoy your Moroccan Chicken Tagine with Lemon and Olives—a quick, flavorful dish that captures the essence of Moroccan cuisine!