Mediterranean Chicken Tagine

Instructions

1. Season the chicken
   Pat chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
2. Brown the chicken
   Heat olive oil in a large tagine or heavy-bottomed Dutch oven over medium-high heat. Working in batches if necessary, brown the chicken thighs on both sides, about 3-4 minutes per side. Transfer to a plate and set aside.
3. Sauté the aromatics
   In the same pot, add sliced onions and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in cumin, coriander, cinnamon, paprika, and turmeric, cooking for 30 seconds to toast the spices.
4. Build the tagine base
   Add diced tomatoes with their juice and chicken broth to the pot, scraping up any browned bits from the bottom. Bring to a simmer and let cook for 5 minutes to allow flavors to meld.
5. Return chicken and add fruits
   Return the chicken thighs to the pot, nestling them into the sauce. Add green olives, chopped apricots, and preserved lemon. Cover and reduce heat to low.
6. Slow simmer
   Simmer gently for 45-50 minutes, until the chicken is very tender and easily pulls away from the bone. Occasionally check the liquid level and add a little more broth if it seems too dry.
7. Adjust seasoning
   Taste the sauce and adjust seasoning with salt and pepper as needed. If the sauce is too thin, simmer uncovered for a few minutes to reduce and thicken.
8. Serve
   Transfer the tagine to a serving platter or serve directly from the cooking vessel. Garnish with fresh chopped cilantro. Traditionally served with couscous or crusty bread to soak up the flavorful sauce.