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The tagine is more than just a dish; it's a symbol of Moroccan culture and a testament to its rich culinary heritage. Historically, the tagine pot—characterized by its conical lid—has been used for centuries in North African cooking. This distinctive cookware allows for slow-cooking and steaming, which helps to infuse the dish with flavors while retaining moisture. The origins of tagine can be traced back to the Berber tribes, who utilized earthenware pots over open fires, making it a staple for communal dining.

Chicken Tagine Recipe with Olives and Lemons

Bring the flavors of Morocco to your kitchen with this zesty Chicken Tagine featuring olives and lemons. This easy, aromatic dish combines tender chicken thighs with a medley of spices like ginger and cumin, sautéed onions, and juicy tomatoes. Slowly cooked to perfection, it's topped with fresh cilantro and optional toasted nuts for crunch. Serve with couscous or crusty bread to soak up the delicious sauce. Perfect for a cozy dinner night!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

2 tablespoons olive oil

1 large onion, finely chopped

3 garlic cloves, minced

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon turmeric powder

1 teaspoon paprika

1 cup chicken broth

1 lemon, thinly sliced

1 cup green olives, pitted and halved (Kalamata or Castelvetrano work well)

1 cup canned diced tomatoes, with juices

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

1/4 cup almonds or pine nuts, toasted (optional, for garnish)

Instructions
 

Prepare the Chicken: Pat the chicken thighs dry and season generously with salt and pepper on both sides.

    Sear the Chicken: In a large tagine or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 7-8 minutes until golden brown. Flip and sear the other side for an additional 3-4 minutes. Remove the chicken and set aside.

      Cook the Aromatics: In the same pot, add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

        Spice It Up: Stir in ground ginger, cumin, cinnamon, turmeric, and paprika. Cook for about 1-2 minutes to toast the spices.

          Add Liquids and Chicken: Pour in the chicken broth and diced tomatoes with their juices, stirring to combine. Then nestle the seared chicken thighs back into the pot.

            Add Lemons and Olives: Layer the lemon slices and olives on top of the chicken. Bring the mixture to a gentle simmer.

              Slow-Cook: Cover the pot with a lid, reduce the heat to low, and let it simmer for 40-45 minutes, or until the chicken is fully cooked and tender, stirring occasionally.

                Finish: Once the chicken is cooked through, add chopped cilantro and stir gently to combine. Taste and adjust seasoning with salt and pepper if needed.

                  Serve: Serve the tagine warm, garnished with toasted almonds or pine nuts if desired. Accompany with couscous, rice, or crusty bread to soak up the flavorful sauce.

                    Prep Time: 15 mins | Total Time: 1 hr 5 mins | Servings: 4