2lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
1large onion, chopped
2garlic cloves, minced
1tspground ginger
1tspground turmeric
1/2tspground cinnamon
1/2tspground black pepper
1/4tspground cumin
1/4tspground coriander
1/4tspground cardamom
1/4tspsaffron threads, soaked in 1 tbsp. warm water
1/4cupolive oil
1cupchicken broth
1/2cupcup pitted green olives
1/2cupgolden raisins
1/4cupchopped fresh cilantro
1/4chopped fresh parsley
Salt, to taste
Instructions
Heat the olive oil in a large Dutch oven or tagine over medium-high heat.
Add the chicken and brown on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
Add the onion to the pot and sauté until soft and translucent, about 5 minutes.
Add the garlic, ginger, turmeric, cinnamon, black pepper, cumin, coriander, and cardamom to the pot and cook for 1-2 minutes, stirring constantly.
Add the chicken back to the pot along with the chicken broth, saffron threads and water, olives, and raisins. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45 minutes to 1 hour, or until the chicken is cooked through and tender.
Season with salt to taste and garnish with chopped cilantro and parsley before serving.
Notes
Tips and Tricks
Cut the chicken into bite-sized pieces ahead of time to save on prep time.Soak the saffron threads in warm water before adding them to the recipe to bring out their flavor and color.Use a food processor to chop the onion and garlic for faster and more consistent results.