Moroccan Chicken Tajine

Ingredients

Cilantro

1/4 cup, chopped (for garnish)

Chicken broth

2 cups

Lemon

1, sliced

Green olives

1/2 cup, pitted and sliced

Potatoes

2 medium, peeled and cut into chunks

Carrots

2 medium, peeled and sliced

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Paprika

1 teaspoon

Turmeric

1 teaspoon

Cinnamon

1/2 teaspoon

Coriander

1 teaspoon

Cumin

1 teaspoon

Ginger

1 tablespoon, fresh, grated

Garlic

3 cloves, minced

Onion

1 large, diced

Chicken thighs

2 lbs, bone-in, skinless

Olive oil

2 tablespoons

Instructions

1. In a tajine or large pot, heat the olive oil over medium-high heat.
2. Add the chicken thighs and cook until they are browned on all sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
3. In the same pot, add the diced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent, about 5 minutes.
4. Stir in the cumin, coriander, cinnamon, turmeric, paprika, salt, and black pepper. Cook for 1-2 minutes, allowing the spices to release their aroma.
5. Add the sliced carrots, potato chunks, green olives, and lemon slices to the pot. Stir well to combine all the ingredients.
6. Return the browned chicken to the pot, placing it on top of the vegetables.
7. Pour the chicken broth over the chicken and vegetables, ensuring everything is covered.
8. Cover the pot and reduce the heat to low. Let it simmer for 45 minutes to 1 hour, or until the chicken is fully cooked and the vegetables are tender.
9. Before serving, sprinkle with chopped cilantro for a fresh burst of flavor.