Chicken Tagine
This traditional Moroccan dish combines tender chicken with a rich blend of spices, fruits, and vegetables, cooked slowly to perfection. Ideal for a comforting dinner, it embodies the essence of Moroccan cuisine with its complex flavors and aromas.
2 lbs chicken thighs, bone-in and skin-on
1 large onion, finely chopped
3 garlic cloves, minced
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
2 cups chicken broth
1 can (14 oz)
Heat the olive oil in a large tagine or heavy-bottomed pot over medium-high heat.
Add the chicken thighs and brown on both sides. Remove the chicken and set aside.
In the same pot, add the onion and garlic, cooking until softened.
Mix in the cumin, ginger, cinnamon, turmeric, and cayenne pepper, cooking for 1 minute.
Pour in the chicken broth and diced tomatoes, bringing to a simmer.
Add the chicken back to the pot along with the apricots and olives.
Cover and simmer on low heat for 1 hour, or until the chicken is tender.
Stir in the preserved lemon and season with salt and pepper.
Serve hot, garnished with fresh cilantro.