Chicken Tajine

We start by seasoning the chicken pieces with the Moroccan spice blend, where we mix all the listed spices and use 1 tablespoon of the blend to season the chicken, then let it absorb the flavor.

In a tagine or deep pot, add the chopped onion and sauté it in a little oil until it softens.

Add the minced garlic and sauté until golden.

Add the chicken pieces to the tagine and stir them with the onion and garlic until lightly browned

We add the chickpeas, chopped dried apricots soaked in hot water for 20 minutes, preserved lemon peel, chopped tomatoes, and chicken stock.

We add the saffron threads soaked in a little warm water, olives, and chopped parsley.

Cover the tagine and let it cook on low heat for 1.5 to 2 hours until the chicken is tender and fully flavored.

Season with salt and pepper to taste.

Serve the tagine with saffron basmati rice