Chicken Tagine

Pat chicken pieces dry with paper towels and season lightly with salt and pepper.

Slice onions into half-moons, mince garlic and ginger, and dice your chosen vegetables.

Pit and halve the olives if whole, and halve or chop the dried fruit.

Heat olive oil in a large Dutch oven or pot over medium-high heat. Working in batches, sear chicken pieces until golden brown on all sides, about 6–8 minutes per batch. Transfer to a plate.

In the same pot, add sliced onions and sauté until softened and fragrant, about 3–4 minutes.

Stir in minced garlic and ginger, cook for 1 minute until aromatic.

Add paprika, cumin, cinnamon, and turmeric, stirring constantly for 30 seconds to bloom the spices.

Return chicken to the pot along with any accumulated juices. Pour in chicken broth and bring to a gentle simmer.

Reduce heat to medium-low, cover, and simmer for 20 minutes until chicken is nearly cooked through.

Add diced vegetables, dried fruit, and olives. Stir gently and simmer uncovered for 15–20 minutes until vegetables are tender and chicken is fully cooked (internal temp 165°F).

Stir in fresh lemon juice and honey (if using). Taste and adjust seasoning with salt, pepper, and additional spices as desired.

Ladle into bowls or shallow plates, garnish with fresh cilantro or parsley, and serve hot. Accompany with couscous, jasmine rice, or crusty bread to soak up the sauce.