Moroccan Chicken & Chickpea Tagine

This tagine only takes an hour to cook.

• Ready In: 1 hr 25 mins
• Serves: 3-4

Ingredients

• 1  tablespoon olive oil
• 1⁄2 medium onion, chopped
• 2  tablespoons fresh cilantro
• 2  tablespoons fresh parsley
• 2  boneless skinless chicken breasts, cut into quarters
• 1⁄3 preserved lemon, rinsed & sliced
• 1 (15 ounce) can chickpeas, drained & rinsed
• 1 1⁄2 cups chicken broth
• 2 -3  teaspoons ras el hanout spice mix
• 1⁄8 teaspoon cayenne
•  salt, to taste

Directions

1. Heat the oil in a tagine over medium-low heat. Add in the onion, parsley, cilantro, & chicken then sprinkle with 1 tsp of ras el hanout.
2. Cook until the chicken has begun to turn golden on both sides. Add in the lemon, chickpeas, broth, & remaining spices.
3. Cover & continue to cook on low for 1 hour. The tagine is done once the chicken is tender.