Moroccan Chicken Tagine

Ingredients

• 1.5 tablespoons olive oil
• 4 chicken thighs, skinless bone-in
• ½ cup frozen or fresh peas
• 1 cup carrot
• 1 large onion
• 2 cloves garlic
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• salt for taste
• water, to cover the ingredients in the pot

Spices

• ½ teaspoon cinnamon powder
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon ginger powder
• ½ teaspoon pepper powder
• ½ teaspoon paprika
• ¼ teaspoon turmeric powder
• ¼ teaspoon clove powder

Garnish

• 2 tablespoons of fresh coriander, finely chopped
• ¼ cup of almond flakes

Preparation

1. Combine the spices in a small bowl and set it aside.
2. Pat dry the chicken thighs, then season with salt, lemon zest and half the amount of the spice blend. Put the marinated chicken aside and start getting the vegetables ready.
3. In a Dutch oven or a large pot, heat the oil over medium-high heat. Add the chicken pieces and sear them until they turn golden brown for 6 minutes on each side. Once browned, transfer the chicken to another plate.
4. In the same pot, add the onion and sauté over medium heat for 5 minutes, until it becomes translucent. Add the garlic and sauté for another minute.
5. Stir in the remaining spice mixture and cook for 1–2 minutes until fragrant.
6. Pour in water to cover the bottom of the pot. Scrape up any browned bits from the bottom of the pot.
7. Return the chicken to the pot, reduce the heat to low, and simmer for 15 minutes.
8. Add the peas and carrots and continue to cook until the chicken is tender and cooked through, about 10–15 more minutes.
9. Stir in the lemon juice and adjust the seasoning if necessary.
10. Garnish with chopped coriander and almond flakes before serving.