Gluten-Free JOC Soups and Stews Moroccan Chicken Tagine with Preserved Lemons and Olives

Ingredients:

2 lbs bone-in, skin-on chicken thighs
1 large onion, finely chopped
1/2 cup green olives, pitted
2 preserved lemons, quartered
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
Salt and pepper to taste

Steps:

In a large tagine or skillet, sear chicken thighs until golden brown. Remove and set aside.
In the same pan, sauté onions until soft, then add garlic, cumin, coriander, and paprika. Cook until fragrant.
Place chicken back into the pan. Add olives, preserved lemons, salt, and pepper.
Pour in 1 cup of water, cover, and simmer for 30-40 minutes or until chicken is cooked through.
Serve hot, garnished with fresh cilantro or parsley if desired. Enjoy your gluten-free Moroccan delight!