Moroccan Chicken Tagine

Ingredients

Chicken thighs

2 pounds, skinless and boneless

Olive oil

2 tablespoons

Onion

1 large, chopped

Garlic

4 cloves, minced

Fresh ginger

1 tablespoon, grated

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Ground turmeric

1 teaspoon

Ground cinnamon

1/2 teaspoon

Cayenne pepper

1/4 teaspoon (adjust to taste)

Salt

1 teaspoon (adjust to taste)

Black pepper

1/2 teaspoon

Carrots

2, sliced

Potatoes

2 medium, cubed

Green olives

1 cup, pitted and sliced

Chicken broth

2 cups

Fresh cilantro

1/4 cup, chopped (for garnish)

Lemon

1, sliced (for garnish)

Instructions

1. Heat the olive oil in a tagine or large pot over medium heat.
2. Add the chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent, about 5 minutes.
4. Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, cayenne pepper, salt, and black pepper. Cook for another minute to toast the spices.
5. Return the browned chicken thighs to the pot, along with the sliced carrots, cubed potatoes, green olives, and chicken broth. Stir to combine all the ingredients.
6. Cover the pot and let it simmer on low heat for 45 minutes to 1 hour, or until the chicken is cooked through and the vegetables are tender.
7. Before serving, garnish with sliced lemon and chopped fresh cilantro. Serve hot with couscous or crusty bread to soak up the delicious sauce.