📖 Instructions

1. Get Started: Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and 1 teaspoon of the ras el hanout. Don't be shy with the seasoning – this is your flavor foundation!
2. Sear the Chicken: Heat the olive oil in a large Dutch oven or skillet over medium-high heat. Add the chicken thighs in a single layer (work in batches if necessary) and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set aside. Don't overcrowd the pan, or the chicken will steam instead of sear – trust me, the sear adds SO much flavor.
3. Sauté the Aromatics: Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Be careful not to burn the garlic; burnt garlic is the WORST.
4. Spice It Up: Stir in the remaining ras el hanout, ginger, turmeric, and cinnamon. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This 'blooming' of the spices really releases their aromas and flavors.
5. Add the Tomatoes and Broth: Pour in the diced tomatoes (with their juices) and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Those browned bits are FLAVOR GOLD.
6. Return the Chicken: Return the chicken thighs to the pot, nestling them into the sauce. Bring the mixture to a simmer.
7. Simmer and Cook: Cover the pot and reduce the heat to low. Simmer for 30-40 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
8. Add the Olives and Lemon: Stir in the olives and lemon juice. Simmer for another 5-10 minutes, allowing the flavors to meld together. Taste and adjust seasonings as needed. A little extra lemon juice can really brighten things up!
9. Garnish and Serve: Garnish with fresh cilantro and lemon wedges. Serve hot. I like to serve mine with cauliflower rice or a side of roasted vegetables to keep it keto-friendly.
10. Cauliflower Rice Option: If serving with cauliflower rice, prepare according to package instructions or your favorite method while the tagine is simmering. For extra flavor, try sautéing the cauliflower rice with a little olive oil, garlic, and a pinch of turmeric before serving.