Moroccan Tagine

Ingredients

• Olive oil (2 tablespoons)
• Chicken broth (2 cups)
• Fresh cilantro (1/4 cup, chopped (for garnish))
• Lemon (1, sliced)
• Green olives (1/2 cup, pitted and sliced)
• Tomatoes (2, chopped)
• Potatoes (2, cubed)
• Carrots (2, sliced)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Paprika (1 teaspoon)
• Cinnamon (1/2 teaspoon)
• Turmeric (1 teaspoon)
• Coriander (1 teaspoon)
• Cumin (1 teaspoon)
• Ginger (1 tablespoon, grated)
• Garlic (4 cloves, minced)
• Onion (1, chopped)
• Chicken thighs (4, bone-in and skinless)

Instructions

1. In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent, about 5 minutes.
3. Add the chicken thighs to the pot and brown them on all sides, approximately 7-10 minutes.
4. In a small bowl, mix together the cumin, coriander, turmeric, cinnamon, paprika, salt, and pepper. Sprinkle the spice mixture evenly over the browned chicken.
5. Add the sliced carrots, cubed potatoes, chopped tomatoes, and green olives to the pot, stirring to combine.
6. Pour in the chicken broth and gently mix everything together.
7. Arrange the lemon slices on top of the stew for a burst of citrus flavor.
8. Cover the pot with a lid and reduce the heat to low. Simmer for about 2 hours, or until the chicken is tender and the flavors have melded together beautifully.
9. Garnish with fresh chopped cilantro before serving.
10. Serve the Moroccan tagine hot with fluffy couscous or warm crusty bread to soak up the delicious sauce.