Chicken Tagine with Olives and Lemon

Serves 4

Ingredients

• 8 (about 2.5 lbs) bone-in, skin-on chicken thighs
• 1 large, thinly sliced yellow onion
• 4, minced garlic cloves
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp paprika
• 1 cinnamon stick
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 1/2 cups chicken broth
• 1 cup, pitted green olives
• 1, rind only, thinly sliced (or 1 fresh preserved lemon
• 1/4 cup, chopped fresh cilantro
• 1/4 cup, chopped fresh parsley

Instructions

1. 1In a small bowl, mix together the ginger, cumin, turmeric, paprika, salt, and black pepper to create a spice rub.
2. 2Pat the chicken thighs dry with paper towels, then rub the spice mixture evenly over all sides.
3. 3Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
4. 4Add the chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden brown, then flip and cook for another 3 minutes. Remove chicken to a plate.
5. 5In the same pot, add the sliced onion and cook for 5 minutes until softened and lightly browned.
6. 6Add the minced garlic and cook for 1 minute until fragrant.
7. 7Return the chicken to the pot, add the cinnamon stick, and pour in the chicken broth. Bring to a simmer.
8. 8Reduce heat to low, cover, and simmer gently for 35-40 minutes until the chicken is tender and cooked through.
9. 9Add the olives and preserved lemon (or fresh lemon zest and juice) to the pot and simmer uncovered for an additional 10 minutes to thicken the sauce slightly.
10. 10Stir in half the chopped cilantro and parsley, then remove from heat.
11. 11Garnish with the remaining fresh herbs before serving.
12. 12Serve hot with couscous or warm flatbread.