Ingredients:
- 4 bone-in chicken thighs (skin-on, or skinless for a lighter dish)
- 2 tbsp olive oil
- 1 large onion (sliced)
- 3 garlic cloves (minced)
- 1 preserved lemon (rinsed, flesh removed, and peel sliced)
- 1 cup chicken broth (or water)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- 1/2 tsp ground ginger
- 1/2 tsp black pepper
- Salt to taste
- 2 medium carrots (cut into sticks)
- 1 zucchini (sliced)
- 1/2 cup green olives (pitted)
- 1/2 cup dried apricots (optional)
- 1/4 cup fresh cilantro (chopped)
- 1/4 cup fresh parsley (chopped)
Instructions:
- Brown the chicken:
- Heat olive oil in a tagine pot (or a heavy-bottomed pot) over medium heat. Season the chicken thighs with salt and pepper, then sear them, skin-side down, until golden brown. Flip and sear the other side. Remove the chicken and set aside.
- Cook onions and garlic:
- In the same pot, add the sliced onion and sauté until softened and golden. Add the garlic and spices (cumin, coriander, cinnamon, turmeric, paprika, ginger, black pepper) and cook for 2 minutes, stirring continuously to release the flavors.
- Add chicken and liquids:
- Return the chicken to the pot. Add the preserved lemon slices, chicken broth, green olives, and dried apricots (if using). Stir everything together, cover the pot, and simmer on low heat for about 35–45 minutes.
- Add the vegetables:
- After 20 minutes of simmering, add the carrot sticks and zucchini slices to the pot. Cover again and cook until the vegetables are tender and the chicken is fully cooked.
- Finish and serve:
- Once cooked, sprinkle the tagine with freshly chopped cilantro and parsley. Serve with couscous, rice, or crusty bread.
This Moroccan Chicken Tagine combines savory, sweet, and tangy flavors, perfect for a cozy meal. The preserved lemon and green olives add an authentic, delicious twist!
