1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 large onion, thinly sliced
3 cloves garlic, minced
1 tbsp ground cumin
1 tbsp paprika
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp cayenne pepper (or to taste)
1 cup chicken broth
1 cup pitted green olives, halved
1/4 cup lemon juice
1/4 cup chopped fresh parsley
Salt and pepper to taste
Cooked couscous or basmati rice, for serving
Instructions
In a small bowl, combine the ground cumin, paprika, ground ginger, cinnamon, and cayenne pepper.
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer and brown them on all sides, about 5-7 minutes.
In the same pot, reduce the heat to medium and add the sliced onions. Sauté the onions, stirring occasionally, until they are translucent and lightly caramelized, about 5-7 minutes. Then, add the minced garlic and continue cooking for an additional minute, until fragrant.
Sprinkle the prepared spice blend over the onions and garlic, and stir to coat everything evenly. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Return the seared chicken pieces to the pot and bring the mixture to a simmer. Reduce the heat to low, cover the pot with a lid, and let the Chicken Tagine simmer for 45-60 minutes, or until the chicken is tender and the flavors have melded together.
In the final 10 minutes of simmering, stir in the pitted green olives and lemon juice.
Remove the pot from the heat and stir in the chopped fresh parsley. Serve the Chicken Tagine immediately, accompanied by fluffy couscous or fragrant basmati rice.
