Sharing a fragrant tagine with my family makes me feel incredibly grateful. The slow-cooked flavors and communal eating always bring us closer, filling my heart with warmth.
Chicken and Olive Tagine
Ingredients
- 1.5 lbs chicken thighs
- 1 onion, sliced
- 1 cup green olives
- 1 lemon, preserved or fresh
- 1 tbsp Ras el Hanout spice blend
- Fresh cilantro
Steps
- In a tagine or heavy pot, brown chicken thighs. Remove and set aside.
- Sauté sliced onion until soft. Add Ras el Hanout and cook for 1 minute.
- Return chicken to the pot. Add olives and chopped preserved lemon (or fresh lemon slices).
- Add 1/2 cup water, cover, and simmer for 1 hour or until chicken is tender. Garnish with fresh cilantro.