Chicken Tagine with Lemon: Autumn Recipe

Ingredients:

• 6 chicken thighs
• 2 onions, sliced
• 4 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 tablespoon of ground ginger
• 1 tablespoon of ground cinnamon
• 1 tablespoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of cayenne pepper
• Salt and pepper to taste
• 1 can of chickpeas, drained and rinsed
• 2 lemons, sliced
• 1/2 cup of chicken broth
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat a tablespoon of olive oil in a tagine or thick-bottomed pot over medium-high heat. Season chicken thighs with salt and pepper and brown them in batches, about 3-4 minutes per side. Set aside.
2. In the same pot, add another tablespoon of olive oil and sauté the onions and garlic until they are soft, about 5-7 minutes. Add in the ginger, cinnamon, cumin, coriander, cayenne pepper, and salt and pepper to taste. Cook for another minute or until fragrant.
3. Add in the chickpeas, sliced lemons, and chicken broth. Return the chicken thighs to the pot and bring everything to a boil. Reduce heat to low, cover, and simmer for 30-35 minutes or until the chicken is cooked through and tender. Garnish with chopped cilantro before serving.

Verdict:

This chicken tagine with lemon is a warm and comforting dish that’s perfect for autumn. The flavors from the Moroccan spices and the tanginess of the lemons go really well with the tender and juicy chicken. The addition of chickpeas gives the dish some extra protein and texture, while the cilantro adds a fresh herbaceous flavor. Serve with some couscous or crusty bread to soak up the flavorful sauce.

Enjoy!