Spicy Moroccan Chicken Tagine

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 tablespoon ginger
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 0.5 teaspoon cinnamon
• 14 ounces tomatoes
• 1 cup chicken broth
• 2 large carrot
• 1 large zucchini
• 0.25 cup cilantro
• 1 teaspoon lemon zest

Instructions

1. 1Heat olive oil in a tagine or heavy-bottomed pot over medium heat.
2. 2Add garlic and ginger, sautéing until fragrant, about 2 minutes.
3. 3Stir in turmeric, cumin, and cinnamon; cook for another minute until spices are well toasted.
4. 4Add chicken thighs to the pot, browning on each side for about 3-4 minutes.
5. 5Pour in diced tomatoes with their juices and low-sodium chicken broth.
6. 6Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
7. 7Add sliced carrots and zucchini to the pot, cover, and continue to simmer for another 20 minutes.
8. 8Check the chicken for doneness and vegetables for tenderness.
9. 9Remove from heat and let sit, covered, for 10 minutes to allow flavors to meld.
10. 10Garnish with chopped fresh cilantro and lemon zest before serving.
11. 11Serve hot directly from the tagine or pot.