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Moroccan cuisine is celebrated for its rich flavors, vibrant colors, and aromatic spices that transport you to the bustling markets of Marrakech or the tranquil deserts of the Sahara. At the heart of this culinary tradition lies the tagine, a unique cooking vessel that has been used for centuries to create slow-cooked, flavorful dishes. The tagine's conical shape allows steam to circulate, ensuring that the ingredients remain tender and infused with the spices and herbs used in the cooking process.

Chicken Tagine Recipe with Olives and Lemons

Elevate your dinner game with this flavorful Saffron-Infused Chicken Tagine! Bursting with spices like ginger and cinnamon, this dish features tender chicken thighs simmered to perfection with olives and zesty lemons. Perfect for a cozy night in or impressing guests, serve it over couscous or with crusty bread to soak up the rich sauce. Easy to make and endlessly delicious, it’s a taste of Morocco right from your kitchen! Enjoy!
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Ingredients
  

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

1 large onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon turmeric

1/2 teaspoon saffron threads

1 1/2 cups chicken broth

1 cup green olives, pitted and halved

1 lemon, zested and juiced

1 preserved lemon (if available), flesh removed and rind chopped

Fresh cilantro or parsley for garnish

Olive oil for cooking

Salt and black pepper to taste

Instructions
 

Prepare the Chicken: In a large bowl, season the chicken thighs with salt, black pepper, ginger, cinnamon, turmeric, and saffron. Massage the spices into the chicken and let it marinate for at least 30 minutes (or overnight in the refrigerator for deeper flavor).

    Sauté the Aromatics: In a heavy-based tagine or Dutch oven, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Brown the Chicken: Increase the heat to medium-high and add the marinated chicken thighs, skin side down. Sear until the skin is golden brown, about 5 minutes. Flip the chicken and sear the other side for another 3 minutes.

        Add Liquids: Pour in the chicken broth and stir in the lemon zest, lemon juice, and preserved lemon. Bring the mixture to a simmer.

          Simmer the Tagine: Reduce the heat to low, cover, and let the tagine cook for about 45 minutes, or until the chicken is tender and cooked through, stirring occasionally.

            Incorporate Olives: After 30 minutes, add the halved green olives to the pot, mixing well. Continue to cook for the remaining 15 minutes to allow the flavors to meld.

              Garnish and Serve: Once cooked, remove from heat and garnish with fresh cilantro or parsley. Serve the Chicken Tagine with olives and lemons over couscous or with crusty bread to soak up the delightful sauce.

                Prep Time, Total Time, Servings: 30 mins | 1 hr 15 mins | 4 servings