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Moroccan cuisine is a vibrant tapestry of flavors, colors, and aromas that reflects the country's rich history and cultural diversity. From the bustling souks of Marrakech to the tranquil landscapes of the Atlas Mountains, Moroccan food is a delightful blend of Berber, Arab, and Mediterranean influences. At the heart of this culinary heritage lies the tagine, a traditional North African dish named after the earthenware pot in which it is cooked. Tagines are renowned for their ability to create deeply flavored, slow-cooked meals that are often laden with spices and fresh ingredients.

Chicken Tagine Recipe with Olives and Lemons

Elevate your dinner game with this Zesty Chicken Tagine featuring the perfect combination of olives and lemons. This flavorful dish combines succulent chicken thighs, aromatic spices, and hearty chickpeas, simmered to perfection. With a prep time of just 15 minutes, you’ll have this savory meal ready in no time! Serve it hot over couscous or with crusty bread, and don’t forget the fresh parsley and almonds for that extra crunch. Enjoy a taste of North Africa at home!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon turmeric

1 teaspoon paprika

Salt and pepper to taste

1 cup chicken broth

1 cup green olives, pitted and halved

2 preserved lemons, rinsed and sliced (or 1 fresh lemon, zested and juiced)

1 cup chickpeas, drained and rinsed

1/4 cup fresh parsley, chopped (for garnish)

1/4 cup almonds, toasted and chopped (for garnish)

Instructions
 

In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper and brown them on all sides for about 5-7 minutes. Remove the chicken and set aside.

    In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

      Stir in the ground ginger, cumin, cinnamon, turmeric, and paprika. Cook for 1-2 minutes until the spices are aromatic.

        Pour in the chicken broth and bring to a simmer. Return the chicken thighs to the pot, ensuring they are submerged in the liquid.

          Add the olives, preserved lemons (or fresh lemon juice), and chickpeas. Cover the pot with a lid and reduce the heat to low. Let simmer for 45 minutes to an hour, or until the chicken is tender and fully cooked.

            Taste and adjust seasoning if necessary. The sauce should be flavorful and tangy.

              Once ready, remove from heat, and let it sit for 10 minutes before serving.

                Serve the tagine hot, garnished with fresh parsley and toasted almonds over a bed of couscous or alongside crusty bread to soak up the delicious sauce.

                  Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4