Moroccan Chicken Tagine

Ingredients

• Fresh cilantro - 1/4 cup, chopped
• Lemon - 1, sliced
• Chicken broth - 1 cup
• Green olives - 1/2 cup
• Potatoes - 2, peeled and cubed
• Carrots - 2, sliced
• Salt and pepper - To taste
• Cayenne pepper - 1/4 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Ground turmeric - 1/2 teaspoon
• Ground coriander - 1 teaspoon
• Ground cumin - 1 teaspoon
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons
• Chicken thighs - 4

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. Remove from the pot and set aside.
3. In the same pot, add the chopped onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent.
4. Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, cayenne pepper, salt, and pepper. Stir to coat the onions and spices.
5. Return the chicken thighs to the pot and add the sliced carrots, cubed potatoes, green olives, and chicken broth. Stir to combine.
6. Cover the pot and simmer for 45 minutes to 1 hour, or until the chicken is cooked through and the vegetables are tender.
7. Garnish with sliced lemon and chopped fresh cilantro before serving.