This white chicken tajine with olives is a tasty and comforting one-pot meal. It’s quick and easy to make, so you can enjoy it any night of the week.
- 4 chicken thighs, skin on
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup chicken broth
- 3/4 cup green olives, pitted and halved
Heat the olive oil in a large skillet or tajine over medium heat. Add the chicken thighs and cook for 5 minutes per side, until lightly browned. Remove from the pan and set aside.
Add the onion and garlic to the pan and cook for 3 minutes, until softened. Add the spices and cook for 1 minute more.
Return the chicken to the pan and add the chicken broth. Cover and bring to a simmer. Reduce heat to low and simmer for 15 minutes.
Stir in the olives and cook for 5 minutes more, until the chicken is cooked through.
Serve hot with couscous or rice.
