Moroccan Chicken

Ingredients:

2 tsp paprika

1 tsp ground cumin

1 tsp ground ginger

½ tsp ground cinnamon

½ tsp turmeric

¼ tsp cayenne pepper

1 tsp salt

4 bone-in, skin-on chicken thighs

2 tbsp olive oil

1 onion, chopped

4 garlic cloves, minced

1 tbsp tomato paste

1 cup chicken broth

1 can (14 oz) diced tomatoes

1 cinnamon stick

1 preserved lemon, chopped

½ cup green olives

¼ cup chopped fresh cilantro

¼ cup chopped fresh parsley

Instructions:

Mix the spices: Combine paprika, cumin, ginger, cinnamon, turmeric, cayenne, and salt. Rub the mixture generously over the chicken thighs.

Brown the chicken: Heat olive oil in a large pot over medium-high heat. Brown the chicken, about 5 minutes per side, then set aside.

Sauté aromatics: Cook onions in the same pot for 5 minutes. Stir in garlic and tomato paste and cook for another minute.

Add liquids: Pour in the chicken broth, scraping up the browned bits. Add diced tomatoes, cinnamon stick, and browned chicken.

Simmer: Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes.

Finish the dish: Add preserved lemon, olives, cilantro, and parsley. Simmer uncovered for 10 minutes until the chicken is tender. Discard the cinnamon stick.

Season and serve: Adjust salt if needed. Serve with rice or couscous and garnish with extra cilantro and parsley.

Tips:

Let the chicken rest with the spice rub for at least 30 minutes.

Simmer on low heat for tender, flavorful chicken.

Substitute lemon zest if you don't have preserved lemon.