4 Chicken Thighs (Bone-in And Skin-on)

2 Tablespoons Olive Oil

1 Large Onion, Finely Chopped

3 Cloves Garlic, Minced

1 Cup Chicken Broth

1 Cup Pitted Green Olives

1/4 Cup Chopped Fresh Cilantro

Salt To Taste

Step: 1

Heat The Olive Oil In A Large Tagine Or A Heavy-bottomed Pot Over Medium Heat.

Step: 2

Season The Chicken Thighs With Salt And Black Pepper. Add Them To The Pot And Brown Them On All Sides. Remove The Chicken From The Pot And Set Aside.

Step: 3

In The Same Pot, Add The Chopped Onion, Coriander Seeds, And Garlic. Sauté Until The Onion Is Soft And Translucent.

Step: 4

Add The Cumin, Turmeric, Cinnamon, Ginger, And Cayenne Pepper (If Using) To The Pot. Stir Well To Coat The Onions And Garlic With The Spices.

Step: 5

Return The Chicken Thighs To The Pot And Add The Chicken Broth. Stir To Combine.

Step: 6

Cover The Pot And Let The Tagine Simmer On Low Heat For About 45 Minutes To 1 Hour, Or Until The Chicken Is Cooked Through And Tender.

Step: 7

Add The Green Olives, Preserved Lemon To The Pot, And Simmer For An Additional 10 Minutes To Allow The Flavors To Meld Together.

Step: 8

Taste The Sauce And Adjust The Seasoning With Salt And Black Pepper, If Needed. Sprinkle The Chopped Cilantro Over The Tagine Before Serving.

Step: 9

Serve The Moroccan Chicken Tagine Hot With Couscous, Rice, Or Crusty Bread.