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Moroccan cuisine is a vibrant tapestry woven from centuries of diverse cultural influences, including Berber, Arab, and Mediterranean traditions. Renowned for its aromatic spices, fresh ingredients, and intricate flavor combinations, Moroccan food offers a culinary experience that is both delightful and deeply satisfying. Among the many dishes that represent this rich heritage, Chicken Tagine with Olives and Lemons stands out as a beloved staple, celebrated for its unique flavor profile and cultural significance.

Chicken Tagine Recipe with Olives and Lemons

Discover the vibrant flavors of Moroccan Bliss with this Chicken Tagine recipe featuring olives and lemons! Perfect for a cozy night in, this dish combines tender chicken thighs with aromatic spices, olives, and sweet apricots. Simply sear, sauté, and slow cook for a hearty meal that’s packed with flavor. Serve it over fluffy couscous or with crusty bread to soak up the delicious sauce. A touch of honey adds sweetness, rounding out this culinary adventure!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

2 tablespoons olive oil

1 large onion, finely chopped

3 garlic cloves, minced

1 tablespoon ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon turmeric

1 cup chicken broth

1 cup green olives, pitted and halved

2 preserved lemons, quartered (or 1 fresh lemon, sliced)

1 cup dried apricots, roughly chopped

1 handful fresh cilantro, chopped

1 handful fresh parsley, chopped

Salt and pepper to taste

1 tablespoon honey (optional, for added sweetness)

Instructions
 

Sear the Chicken:

    In a large tagine or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Sear them skin-side down until golden brown, about 5-7 minutes. Flip and sear the other side for 3-4 minutes. Remove the chicken and set aside.

      Sauté the Aromatics:

        In the same pot, add the chopped onion and sauté until translucent, approximately 5 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

          Spice it Up:

            Stir in the ground cumin, coriander, cinnamon, turmeric, and cook for 1-2 minutes to toast the spices.

              Build the Tagine:

                Return the chicken to the pot and pour in the chicken broth. Add the olives, preserved lemons (or fresh lemon), and dried apricots. If you prefer a hint of sweetness, stir in the honey. Bring the mixture to a gentle simmer.

                  Slow Cook:

                    Cover the tagine or pot with a lid and reduce the heat to low. Let it simmer for about 40-50 minutes, or until the chicken is tender and fully cooked. Stir occasionally, and if needed, add a bit more chicken broth to prevent sticking.

                      Finish with Fresh Herbs:

                        Once the chicken is tender, stir in the chopped cilantro and parsley. Taste and adjust seasoning with salt and pepper.

                          Serve:

                            Serve the tagine warm, ideally over a bed of fluffy couscous or alongside crusty bread to soak up the flavorful sauce.

                              Prep Time: 20 min | Total Time: 1 hr 10 min | Servings: 4