# Components:
→ Poultry
01 - 1.5 lbs bone-in, skin-on chicken thighs (approximately 4–6 pieces)
→ Produce
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 large carrot, sliced
06 - 1 cup dried apricots, halved
07 - 1 preserved lemon, pulp removed, rind thinly sliced (optional)
08 - 1 small bunch fresh cilantro, chopped (for garnish)
→ Spices
09 - 1 tsp ground cumin
10 - 1 tsp ground coriander
11 - 1 tsp ground cinnamon
12 - 1 tsp ground paprika
13 - ½ tsp ground turmeric
14 - ¼ tsp ground black pepper
15 - 1 tsp salt
16 - ⅛ tsp ground cayenne (optional)
→ Pantry
17 - 2 tbsp olive oil
18 - 1 cup low-sodium chicken broth
19 - 1 (14 oz) can diced tomatoes, drained
→ Olives & Nuts
20 - ½ cup green olives, pitted and halved
21 - ¼ cup slivered almonds, toasted (for garnish)
# Directions:
01 - Pat chicken thighs dry and season evenly with salt and black pepper.
02 - Heat olive oil in a large Dutch oven or tagine over medium-high heat. Brown chicken on all sides until golden, about 5 to 7 minutes. Remove and set aside.
03 - Reduce heat to medium and add onion, carrot, and a pinch of salt to the pot. Cook until softened, approximately 5 minutes.
04 - Incorporate garlic, ginger, cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper. Stir and cook until fragrant, about 1 minute.
05 - Add diced tomatoes and cook for 2 minutes, scraping up browned bits from the bottom.
06 - Return browned chicken to the pot, then add dried apricots, preserved lemon rind if using, and chicken broth. Bring to a gentle simmer.
07 - Cover and cook over low heat for 45 minutes, stirring occasionally to prevent sticking.
08 - Uncover pot, add green olives, and simmer for an additional 10 minutes to thicken the sauce.
09 - Taste and adjust seasoning as necessary before serving.
10 - Serve hot, garnished with chopped cilantro and toasted slivered almonds.
