Classic Moroccan Chicken Tagine

A fragrant and flavorful Moroccan chicken tagine slow-cooked with aromatic spices, preserved lemons, and olives, capturing the essence of traditional North African cuisine.

Steps

1. Heat olive oil in a small tagine or heavy-bottomed pot over medium heat. 2. Add chopped onion and garlic, sauté until softened. 3. Stir in cumin, ginger, turmeric, cinnamon, and saffron; cook for 1 minute to release aromas. 4. Add chicken thigh, season with salt and pepper, and brown on all sides. 5. Pour in chicken broth, add preserved lemon and olives. 6. Cover and simmer on low heat for 35-40 minutes until chicken is tender and cooked through. 7. Garnish with fresh cilantro before serving. 8. Serve hot with couscous or crusty bread.

150g chicken thigh, bone-in and skin-on 1 tbsp olive oil 1/4 onion, finely chopped 1 garlic clove, minced 1/2 tsp ground cumin 1/2 tsp ground ginger 1/4 tsp turmeric 1/4 tsp cinnamon Pinch of saffron threads (optional) 50ml chicken broth 1 preserved lemon, rinsed and quartered 8 green olives, pitted Fresh cilantro for garnish Salt and pepper to taste