In a large tagine or a heavy-bottomed pot, heat the olive oil over medium heat.
Add the finely chopped onions and sauté until they become soft and translucent.
Add the minced garlic and continue to sauté for another minute, but be careful not to let it burn.
Season the chicken pieces with cumin, paprika, ginger, cinnamon, salt, and black pepper.
Place the seasoned chicken in the tagine or pot and brown it on all sides. This should take about 10 minutes.
Pour in the chicken broth, and if you’re using olives and preserved lemon, add them as well.
Cover the tagine or pot and reduce the heat to low. Let the chicken simmer for about 45 minutes to 1 hour, or until it’s tender and fully cooked.
Taste and adjust the seasoning if necessary.
Garnish your Chicken Tagine with fresh cilantro or parsley.
Serve the chicken with couscous, rice, or Moroccan bread (like khobz), and enjoy!
Chicken Tagine is a wonderfully aromatic and flavorful dish that’s perfect for special occasions or when you want to savor a taste of Moroccan cuisine.
