Kycklingtagine

Ingredients(for 1 medium bowl (approx. 250g per serving))

• 250g Boneless, skinless chicken thighs (cut into chunks)
• 1 tablespoon Olive oil
• 1 small Onion (finely chopped)
• 2 Garlic cloves (minced)
• 1 medium Carrot (sliced)
• 1 small Zucchini (sliced)
• 1 medium Tomato (diced)
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1/2 teaspoon Ground ginger
• 1/2 teaspoon Ground turmeric
• 1/4 Preserved lemon (rinsed, finely chopped)
• 6 Green olives (pitted and halved) - optional
• 2 tablespoons Fresh cilantro or parsley (chopped) - optional
• 1 cup Low-sodium chicken broth or water
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Heat olive oil in a heavy-bottomed pot or tagine over medium heat. Add chopped onions and sauté until translucent.

   3 minutes

   Use low heat to avoid browning the onions and bring out their sweetness.

2. 2

   Stir in the garlic, cumin, coriander, ginger, turmeric, and a small pinch of salt. Sauté for another minute until fragrant.

   2 minutes

   Blooming the spices in oil enhances their aroma and flavor.

3. 3

   Add chicken pieces and cook, turning, until lightly browned on all sides.

   4 minutes

   Do not overcrowd the pot to ensure even browning.

4. 4

   Add carrots, zucchini, and tomato. Stir well to coat the vegetables with the spices.

   2 minutes

   Cut vegetables into similar sizes for even cooking.