This tajine of chicken is a traditional Moroccan dish that is both delicious and easy to make. It features tender chicken thighs cooked with olives, preserved lemon, spices, and herbs. Serve the tajine over couscous or rice for a complete meal.
- 4 bone-in chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 cup chicken broth or stock
- 1/4 cup pitted green olives, halved
- 2 tablespoons chopped fresh parsley leaves
In a small bowl, combine cumin, paprika, turmeric, coriander, cayenne pepper, salt and pepper. Rub the mixture all over the chicken thighs. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until lightly golden brown on both sides, about 5 minutes per side. Transfer to a plate and set aside.
Add the onion and garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the tomatoes and broth to the skillet. Return the chicken to the skillet and bring to a simmer. Cover and reduce heat to low. Simmer for 20 minutes.
Uncover the skillet and add olives. Simmer for 10 more minutes or until chicken is cooked through.
Garnish with parsley before serving.