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Moroccan cuisine is a vibrant tapestry of flavors, colors, and aromas that reflect the country's rich cultural heritage. It's a culinary journey that invites you to explore the exotic spices of North Africa, the freshness of its produce, and the depth of its culinary traditions. One dish that perfectly encapsulates the essence of Moroccan cooking is the Zesty Chicken Tagine with Olives and Lemons. This dish not only highlights the bold flavors characteristic of Moroccan fare but also embodies the art of slow cooking that allows spices to meld beautifully, creating a meal that is both comforting and exhilarating.

Chicken Tagine Recipe with Olives and Lemons

Elevate your dinner with this vibrant Zesty Chicken Tagine featuring olives and lemons! With tender chicken thighs marinated in aromatic spices like ginger, cumin, and turmeric, this dish is bursting with flavor. Simmered with green olives and sweet dried apricots, it’s a delightful fusion of savory and sweet. Serve it over fluffy couscous or with crusty bread for the perfect meal. Get ready to impress your family and friends!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon turmeric

1/2 teaspoon cayenne pepper (optional for heat)

1 large lemon, zested and juiced

2 cups chicken broth

1 cup green olives, pitted and halved

1/2 cup dried apricots, chopped

1/4 cup fresh parsley, chopped

Salt and pepper, to taste

Sliced almonds (for garnish, optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken thighs, olive oil, garlic, ginger, cumin, cinnamon, turmeric, cayenne pepper, lemon zest, and lemon juice. Season with salt and pepper, making sure the spice mixture coats the chicken evenly. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.

    Sear the Chicken: In a large tagine or heavy-bottomed pot, heat a tablespoon of olive oil over medium-high heat. Remove the chicken from marinade (setting aside the marinade) and add the thighs to the pot. Sear for about 5 minutes on each side, until golden brown. Remove the chicken and set aside.

      Sauté the Aromatics: In the same pot, add the chopped onion and cook until translucent, about 5 minutes, scraping the bottom of the pot to incorporate any brown bits. Add the reserved marinade and cook for another 2 minutes.

        Add the Liquids and Simmer: Pour in the chicken broth and bring to a simmer. Return the chicken thighs to the pot, along with the olives and chopped apricots. Cover the pot with a lid and reduce heat to low. Let it simmer for about 40-45 minutes, or until the chicken is tender and fully cooked.

          Finish and Serve: Once the chicken is cooked, remove from heat and stir in fresh parsley. Taste and adjust seasoning if necessary. Serve the tagine warm over a bed of fluffy couscous or with crusty bread. Garnish with sliced almonds for added crunch if desired.

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