# What You'll Need:
→ Poultry
01 - 1.5 lbs bone-in, skin-on chicken thighs (4 to 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, 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 - 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 can (14 oz) diced tomatoes, drained
→ Olives & Nuts
20 - ½ cup green olives, pitted and halved
21 - ¼ cup slivered almonds, toasted (for garnish)
# Steps:
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. Remove and set aside.
03 - Reduce heat to medium. Add chopped onion, sliced carrot, and a pinch of salt to the pot; cook until softened, approximately 5 minutes.
04 - Stir in minced garlic, grated ginger, cumin, coriander, cinnamon, paprika, turmeric, and cayenne if using. Cook until fragrant, about 1 minute.
05 - Add drained diced tomatoes and cook for 2 minutes, scraping any browned bits from the bottom of the pot.
06 - Return browned chicken to the pot. Add halved apricots, preserved lemon slices if using, and chicken broth. Bring to a simmer.
07 - Cover pot and cook on low heat for 45 minutes, stirring occasionally.
08 - Uncover, add green olives, and simmer for an additional 10 minutes to thicken sauce.
09 - Taste the dish and adjust seasoning with salt and pepper if necessary.
10 - Serve hot, garnished with fresh cilantro and toasted slivered almonds.
