A delightful Moroccan-inspired chicken stew with vibrant spices and hearty vegetables.
Heat the olive oil in a tagine or heavy-bottomed pot over medium heat.
Using a tagine enhances the authentic flavor of the dish.
Add the chopped onion and minced garlic, sauté until fragrant.
Cook until the onions are translucent for the best flavor.
Stir in the turmeric, cumin, paprika, cinnamon, salt, and pepper, cooking for another minute.
Toast the spices briefly to release their aroma.
Place the chicken thighs into the pot, searing on both sides until lightly browned.
Searing locks in the juices of the chicken.
Add the carrots and potatoes around the chicken, then pour in 1/2 cup of water.
Ensure the vegetables are evenly distributed for consistent cooking.
Cover the pot and simmer on low heat until the chicken and vegetables are tender.
Check occasionally to ensure the liquid hasn't evaporated completely.
Add the tomato wedges and green olives, cooking for another 5 minutes.
Adding tomatoes at the end preserves their texture and flavor.
Garnish with fresh parsley before serving.
Serve directly from the pot to keep the dish warm.
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