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Moroccan cuisine is a vibrant tapestry of flavors, aromas, and traditions, reflecting the country’s rich cultural heritage. Steeped in history, this culinary style marries indigenous Berber influences with Arab, Mediterranean, and even sub-Saharan elements, resulting in dishes that are as diverse as they are delicious. One standout dish that encapsulates the essence of Moroccan cooking is the Zesty Chicken Tagine with Olives & Lemons. This delightful meal offers a comforting and aromatic experience that warms the heart and tantalizes the taste buds.

Chicken Tagine Recipe with Olives and Lemons

Discover the vibrant flavors of this Zesty Chicken Tagine with Olives & Lemons! This hearty dish features succulent chicken thighs simmered in a tantalizing mix of spices, garlic, and creamy chickpeas, all balanced with zesty lemon and briny olives. It's a delightful meal perfect for family gatherings or a cozy night in. Serve it alongside couscous or crusty bread for a complete experience. Get ready to impress your taste buds!
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Ingredients
  

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

2 tablespoons olive oil

1 large onion, thinly sliced

3 garlic cloves, minced

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon turmeric

½ teaspoon cayenne pepper (optional for heat)

1 cup chicken broth

1 lemon (zested and juiced)

1 cup green olives, pitted and halved

2 tablespoons honey

2 cups chickpeas (canned, drained and rinsed)

Fresh cilantro or parsley for garnish

Salt and pepper to taste

Instructions
 

Brown the Chicken: In a tagine or a large heavy-bottomed pot, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Add them to the pot, skin-side down, and cook until golden brown, about 4-5 minutes. Turn and brown the other side for another 4-5 minutes.

    Sauté Aromatics: Remove the chicken from the pot and set aside. In the same pot, add the sliced onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

      Add Spices: Add the ground cinnamon, cumin, coriander, paprika, turmeric, and cayenne pepper (if using) to the onions. Stir and cook for about 1 minute to toast the spices.

        Simmer the Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add lemon zest, lemon juice, olives, honey, and the chickpeas. Bring to a simmer.

          Return Chicken: Nestle the browned chicken thighs back into the pot, ensuring they are submerged in the sauce. Cover the pot with a lid, reduce heat to low, and let it cook gently for about 45 minutes or until the chicken is tender and fully cooked.

            Finishing Touches: Once cooked, taste the sauce and adjust seasoning with salt, pepper, or additional lemon juice as desired. If you prefer a thicker sauce, uncover the pot and let it simmer for an additional 10-15 minutes.

              Serve & Garnish: Serve the tagine hot, garnished with fresh cilantro or parsley. This dish pairs wonderfully with couscous or crusty bread to soak up the delicious sauce.

                Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4