Moroccan Chicken Tajine

Ingredients

Olive oil

2 tablespoons

Chicken thighs

2 pounds, bone-in and skin-on

Onion

1 large, chopped

Garlic

4 cloves, minced

Fresh ginger

1 tablespoon, grated

Carrots

2, sliced

Potatoes

2, cubed

Green olives

1 cup, pitted and halved

Preserved lemon

1, sliced

Chicken broth

2 cups

Fresh parsley

1/4 cup, chopped (for garnish)

Fresh cilantro

1/4 cup, chopped (for garnish)

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Paprika

1 teaspoon

Cinnamon

1/2 teaspoon

Cumin

1 teaspoon

Turmeric

1/2 teaspoon

Instructions

1. In a large tajine or deep skillet, heat the olive oil over medium heat.
2. Add the chicken thighs, skin-side down, and brown for about 5-7 minutes on each side. Remove the chicken from the tajine and set aside.
3. In the same tajine, add the chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion is translucent and fragrant.
4. Add the turmeric, cumin, cinnamon, paprika, salt, and pepper. Stir well, allowing the spices to coat the onions and release their aromas.
5. Add the sliced carrots, cubed potatoes, green olives, and preserved lemon slices. Mix everything together, ensuring the vegetables are well combined with the spices.
6. Place the browned chicken thighs on top of the vegetable mixture in the tajine.
7. Pour the chicken broth over the chicken and vegetables, ensuring everything is submerged.
8. Cover the tajine and reduce the heat to low. Simmer for about 45 minutes, or until the chicken is cooked through and the vegetables are tender.
9. Before serving, garnish with fresh chopped cilantro and parsley.
10. Serve the Moroccan chicken tajine hot with fluffy couscous or crusty bread to soak up the delicious sauce.