North African Chicken Tagine Recipe

Season the chicken thighs with salt and pepper.

Heat olive oil in a tagine or large pot over medium heat.

Brown the chicken thighs on both sides until golden brown. Remove and set aside.

In the same pot, add the onions and garlic. Sauté until softened and translucent.

Add the ground cumin, coriander, ginger, turmeric, and cinnamon stick. Cook for another minute to toast the spices.

Return the chicken thighs to the pot and add the preserved lemon and chicken broth. Bring to a simmer.

Cover the pot and reduce the heat to low. Let it cook for 45 minutes to an hour, until the chicken is tender and cooked through.

Add the green olives and cook for an additional 5 minutes.

Remove the cinnamon stick and garnish with fresh cilantro before serving.