Moroccan Chicken Tagine

Ingredients

• •4 chicken thighs
• •1 onion, grated
• •4 cloves garlic, minced
• •1 tbsp grated ginger
• •2 tsp ras el hanout
• •1 tsp ground cumin
• •1 tsp paprika
• •1/2 tsp turmeric
• •Pinch of saffron threads, bloomed in 1 tbsp hot water
• •2 tbsp olive oil
• •1/2 cup dried apricots
• •1/2 cup green olives
• •1 preserved lemon, pulp removed, rind sliced
• •2 cups chicken broth
• •2 tbsp chopped cilantro, for garnish

Steps

1. 1.Rub the chicken thighs with the grated onion, garlic, ginger, ras el hanout, cumin, paprika, and turmeric; marinate for at least 1 hour, ideally overnight.
2. 2.Heat the olive oil in a large pot or tagine and brown the chicken on both sides, 3-4 minutes per side, then set aside.
3. 3.Add the bloomed saffron with its soaking water, apricots, olives, preserved lemon rind, and chicken broth to the pot, then return the chicken.
4. 4.Cover tightly and simmer over low heat for 40 minutes until the chicken is tender and the sauce is fragrant.
5. 5.Garnish with cilantro before serving.