Franklin Spice Works
Moroccan Chicken Tagine
A Moroccan chicken tagine with preserved lemon, olives, and warm Ras el Hanout. Fragrant, briny, and deeply comforting.
Ingredients
- 6 chicken thighs
- 4 tbsp Ras el Hanout
- 1 preserved lemon, rinsed and chopped
- 1 cup kalamata olives
- 1 onion, diced
- 3 garlic cloves, minced
- 1.5 cups chicken broth
- 2 tbsp olive oil
Instructions
- Brown chicken in olive oil, remove. Saute onion and garlic.
- Stir in Ras el Hanout and cook 1 minute.
- Add broth, preserved lemon, and olives. Return chicken.
- Cover and simmer 35-40 minutes until chicken is tender.
- Serve over couscous with fresh cilantro.