Chicken Tagine with Olives and Candied Lemons Recipe

Ingredients:

1.5 kg chicken thighs
1 onion, diced
3 cloves of garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
2 cups chicken broth
1/2 cup pitted green olives
1/4 cup chopped fresh parsley
Salt and black pepper to taste
2 Candied Lemons (recipe follows)

Instructions:

Season chicken with salt and black pepper.
In a large tagine or heavy-bottomed pot, heat olive oil over medium-high heat.
Add the chicken and brown on all sides, about 5 minutes per side. Remove chicken and set aside.
In the same pot, add onion and garlic; cook for 5 minutes, or until softened.
Add cumin, coriander, cinnamon, ginger, paprika, and turmeric; cook for 1-2 minutes until fragrant.
Add chicken broth and bring to a simmer; scrape any browned bits from bottom of the pot.
Return chicken to the pot and bring to a simmer again.
Cover the pot and let it simmer over low heat for 40-45 minutes or until chicken is cooked through.
Stir in the olives and fresh parsley.
Top with Candied Lemons (recipe follows) and serve.

Candied Lemons Ingredients:

2 lemons
1 cup sugar
1 cup water

Candied Lemons Instructions:

Thinly slice lemons and remove any seeds.
In a medium pot, combine sugar and water; bring to a boil.
Reduce heat to medium low and add lemon slices.
Cook for 15-20 minutes, stirring occasionally, until lemons are soft and translucent.
Remove lemon slices with a slotted spoon and let them cool on a baking sheet lined with parchment paper.

Verdict:

This Chicken Tagine with Olives and Candied Lemons recipe is a winner in my books! The warm spices of the chicken tagine combined with the sweet and tangy candied lemons make for an unforgettable dish. This recipe is perfect for a cozy dinner party or a family meal. Serve it over couscous or with a side of roasted vegetables for a complete and satisfying meal.