Moroccan Tagine

Ingredients

• Olive oil - 2 tablespoons
• Chicken broth - 2 cups
• Fresh cilantro - 1/4 cup, chopped
• Lemon - 1, sliced
• Green olives - 1/2 cup
• Tomatoes - 2, chopped
• Potatoes - 2, peeled and cubed
• Carrots - 4, sliced
• Salt and pepper - To taste
• Paprika - 1/2 teaspoon
• Cinnamon - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Ginger - 1 tablespoon, grated
• Garlic - 4 cloves, minced
• Onion - 1 large, chopped
• Chicken thighs - 6 pieces

Instructions

1. In a large tagine or a 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.
3. Add the chicken thighs to the pot and brown them on all sides.
4. In a small bowl, mix together the cumin, coriander, turmeric, cinnamon, paprika, salt, and pepper. Sprinkle the spice mixture over the chicken.
5. Add the sliced carrots, cubed potatoes, chopped tomatoes, and green olives to the pot.
6. Pour in the chicken broth and stir everything together.
7. Place the lemon slices on top of the stew.
8. Cover the pot and simmer on low heat for about 2 hours, or until the chicken is tender and the flavors have melded together.
9. Garnish with fresh chopped cilantro before serving.
10. Serve the Moroccan tagine hot with couscous or crusty bread.