Lemon and Olive Chicken Tagine

Instructions

1. 1

   Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.

2. 2

   Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

3. 3

   Add the ground cumin, ground coriander, ground ginger, ground black pepper, salt, and cayenne pepper. Stir well to coat the onions and garlic with the spices.

4. 4

   Add the chicken thighs to the pot, and brown them on all sides, about 5-7 minutes.

5. 5

   Pour in the chicken broth, and bring the mixture to a simmer.

6. 6

   Add the chopped preserved lemon and green olives to the pot.

7. 7

   Cover the tagine or pot, and reduce the heat to low. Let it simmer for about 45 minutes, or until the chicken is cooked through and tender.

8. 8

   Stir in the chopped fresh parsley just before serving.

9. 9

   Serve the Lemon and Olive Chicken Tagine hot, with couscous or rice on the side.