Ingredients:

– 4 chicken thighs (bone-in, skin-on)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground cinnamon
– 1 teaspoon ground ginger
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– 1/2 teaspoon turmeric
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon salt (or to taste)
– 1 cup chicken broth
– 1/4 cup dried apricots, halved
– 1/4 cup pitted green olives
– 1/4 cup raisins
– 1 preserved lemon, rinsed and sliced (optional)
– 2 carrots, peeled and cut into thick slices
– 1 zucchini, cut into thick slices
– Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large, heavy-bottomed pot or traditional Moroccan tagine over medium-high heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes. Flip the chicken and brown on the other side for an additional 4-5 minutes. Remove the chicken from the pot and set aside.

2. In the same pot, add the chopped onion and minced garlic. Sauté until fragrant and translucent, about 3-4 minutes.

3. In a small bowl, combine the ground cumin, cinnamon, ginger, coriander, paprika, turmeric, black pepper, and salt. Sprinkle this aromatic spice blend over the sautéed onions and garlic, stirring well to coat.

4. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Return the chicken thighs to the pot, along with any juices that may have accumulated.

5. Add the dried apricots, pitted green olives, raisins, and preserved lemon (if using). These ingredients infuse the dish with their unique texture and tang, creating a symphony of flavors.

6. Cover the pot and simmer over low heat for 30 minutes, allowing the chicken to cook and absorb the flavors. This slow-cooking process ensures tender meat and exceptional taste.

7. After the chicken has simmered, add the carrots and zucchini. Cover the pot again and continue simmering for an additional 20-25 minutes, or until the vegetables are cooked but still slightly firm.

8. Taste the tagine and adjust the seasoning if needed. If you prefer a sweeter profile, you can add a pinch of sugar or a drizzle of honey at this stage.

9. Serve the Moroccan Chicken Tagine hot, garnished with a generous sprinkle of fresh cilantro or parsley. Accompany it with couscous or warm bread to soak up the delicious sauce.

Tips and Variations:

– For a vegetarian variation, substitute the chicken thighs with chickpeas or tofu. Adjust the cooking time accordingly.
– Experiment with different dried fruits such as dates, figs, or prunes to add a twist to the dish.
– If you cannot find preserved lemons, you can make a quick substitute by pickling lemon slices in a mixture of lemon juice and salt for a few days.

Conclusion:

The Moroccan Chicken Tagine is not only a dish but a cultural experience that envelops your senses in a breathtaking tapestry of flavors. Its origins steeped in tradition, this dish has endured through time, a testament to the beauty of Moroccan cuisine. May this recipe enable you to embark on your own culinary adventure and create cherished memories of flavors and aromas that will transport you to the enchanting alleys of Morocco. Bon appétit!