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Moroccan cuisine is a vibrant tapestry of flavors, aromas, and colors that reflect the rich history and diverse cultures of the region. Among its many culinary treasures, tagine dishes hold a special place, celebrated for their ability to meld spices and ingredients into a harmonious symphony. The Zesty Chicken Tagine with Olives & Lemons is a prime example of this tradition, offering a delightful blend of savory and tangy notes that tantalize the palate.

Chicken Tagine Recipe with Olives and Lemons

Indulge in the vibrant flavors of a Zesty Chicken Tagine with Olives and Lemons! This one-pot dish brings together tender chicken thighs, aromatic spices, green olives, and sweet apricots for a delightful meal. Perfectly simmered to perfection, it's garnished with fresh cilantro and toasted almonds for added crunch. Serve it with couscous or warm bread to soak up the rich sauce. Quick, easy, and packed with flavor, it's a must-try!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground ginger

1 teaspoon turmeric

1/2 teaspoon cinnamon

Salt and pepper to taste

1 cup chicken broth

1 lemon, quartered (use preserved lemons if available)

1/2 cup green olives, pitted and halved

1/2 cup dried apricots, chopped

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

Sliced almonds, toasted (for garnish)

Instructions
 

Brown the Chicken: In a heavy-bottomed tagine or Dutch oven, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper. Add them skin-side down and brown for about 5-7 minutes, then flip and brown the other side. Remove the chicken and set aside.

    Sauté the Aromatics: In the same pot, add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute, stirring frequently.

      Spice it Up: Stir in the cumin, coriander, ginger, turmeric, cinnamon, salt, and pepper. Cook for about 1 minute until fragrant.

        Simmer: Return the chicken to the pot. Pour in the chicken broth and add the quartered lemon. Bring to a simmer, then cover and let cook on low heat for about 30 minutes.

          Add the Goodies: After 30 minutes, stir in the olives and chopped apricots. Cover again and simmer for an additional 15-20 minutes, or until the chicken is tender and fully cooked (internal temperature should reach 165°F).

            Final Touches: Remove from heat and garnish with fresh cilantro and toasted almonds. Serve hot with couscous or warm crusty bread to soak up the delicious sauce.

              Prep Time: 15 min | Total Time: 1 hr | Servings: 4