Chicken and Olive Tagine

There is little more traditional than the classic chicken and olive tagine. This dish packs in loads of flavor with only a few ingredients and is sure to be a crowd pleaser.

Ras al Hanout is the main player in this divine chicken tagine. It adds so much warmth and flavor!

Here's what you'll need

• chicken thighs (Different cuts of chicken can be used, though chicken thighs will you give you the most tender, flavorful meat, as they tend to better absorb the sauce than other cuts)

• kalamata olives, pitted

• yellow onions, diced

• Garlic clove

• ground ginger

• safran

• turmeric

• Ras al Hanout

• olive oil

• preserved lemon

• parsley

Start off by preparing the spice mixture. This will act as a rub/marinade for the chicken. Add ground ginger, safran, turmeric, raz al Hanout and 1 tablespoon olive oil. Add half of the diced onions and garlic to the spice mix. Rub all over your chicken (optional-you can marinate for an hour before cooking).

Heat olive oil in a large pot or tagine and cook onions until translucent. Add chicken to brown. Add in preserved lemon, parsley and olives over the browned chicken and stir to mix evenly. Pour over 1 cup of water, cover and simmer for 30 minutes or until chicken is cooked through.

Serve over couscous or simply with a warm baguette! Bon appetit!