Tangine Stew

Spicy Tagine Stew (Serves 6 to 8 people)

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

• 2 tbsp olive oil

• 2 large onions, chopped

• 4 cloves garlic, minced

• 2 tsp ground cumin

• 2 tsp ground coriander

• 2 tsp ground cinnamon

• 1 tsp ground ginger

• 1/2 tsp cayenne pepper

• 1/2 tsp smoked paprika

• 1/4 tsp saffron threads, crumbled

• 1/2 cup pitted green olives

• 1/2 cup golden raisins

• 2 cups chicken stock

• 2 tbsp honey

• 1/4 cup chopped fresh cilantro

• Salt and pepper, to taste

For serving:

• Cooked couscous or rice

• Chopped fresh cilantro, for garnish

Instructions:

1. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

2. Add the onions to the pot and sauté until they are translucent, about 5 minutes. Add the garlic and cook for another minute, until fragrant.

3. Add the cumin, coriander, cinnamon, ginger, cayenne pepper, smoked paprika, and saffron to the pot and stir well to combine.

4. Return the chicken to the pot and add the olives, raisins, chicken stock, and honey. Stir well to combine.

5. Bring the stew to a boil, then reduce the heat to low and simmer, covered, for about 45 minutes, stirring occasionally.

6. Taste the stew and season with salt and pepper as needed.

7. Stir in the chopped cilantro just before serving.

8. Serve the stew hot, over cooked couscous or rice. Garnish with additional chopped cilantro, if desired.