Tajine

Ingredients

• Fresh parsley - 1/4 cup, chopped
• Fresh cilantro - 1/4 cup, chopped
• Chicken broth - 1 cup
• Preserved lemon - 1, sliced
• Green olives - 1/2 cup
• Potatoes - 2, peeled and cubed
• Carrots - 2, peeled and sliced
• Salt and pepper - To taste
• Paprika - 1/2 teaspoon
• Cinnamon - 1/2 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Chicken thighs - 4, bone-in and skin-on

Instructions

1. In a large tajine or a deep skillet, heat some olive oil over medium heat.
2. Add the chicken thighs, skin-side down, and cook until browned. Flip and brown the other side as well. Remove the chicken from the tajine and set aside.
3. In the same tajine, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
4. Add the turmeric, cumin, cinnamon, paprika, salt, and pepper. Stir well to coat the onions and spices.
5. Add the sliced carrots, cubed potatoes, green olives, and preserved lemon slices. Mix everything together.
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.
8. Cover the tajine and simmer on low heat for about 45 minutes, or until the chicken is cooked through and the vegetables are tender.
9. Garnish with fresh chopped cilantro and parsley before serving.
10. Serve the Moroccan chicken tajine hot with couscous or crusty bread.