# Ingredient List:
→ Poultry
01 - 1.5 lbs bone-in, skin-on chicken thighs (about 4–6 pieces)
→ Produce
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 inch fresh ginger, grated
05 - 1 large carrot, sliced
06 - 1 cup dried apricots, halved
07 - 1 preserved lemon, rind thinly sliced (pulp removed, 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 - 0.5 tsp ground turmeric
14 - 0.25 tsp ground black pepper
15 - 1 tsp salt
16 - 0.125 tsp ground cayenne (optional)
→ Pantry
17 - 2 tbsp olive oil
18 - 1 cup low-sodium chicken broth
19 - 14 oz can diced tomatoes, drained
→ Olives & Nuts
20 - 0.5 cup green olives, pitted and halved
21 - 0.25 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, about 5 to 7 minutes, then remove and set aside.
03 - Reduce heat to medium. Add onion, carrot, and a pinch of salt; sauté until softened, approximately 5 minutes.
04 - Stir in garlic, ginger, cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper; cook until fragrant, about 1 minute.
05 - Add drained diced tomatoes and cook for 2 minutes, scraping the pan to release browned bits.
06 - Return chicken to the pot. Add apricots, preserved lemon rind if using, and chicken broth. Bring to a simmer.
07 - Cover and cook over low heat for 45 minutes, stirring occasionally to prevent sticking.
08 - Uncover, add olives, and continue to simmer for an additional 10 minutes to thicken the sauce.
09 - Taste and adjust seasoning as needed before serving.
10 - Serve hot, garnished with chopped cilantro and toasted slivered almonds.
