Moroccan-Inspired Chicken Tagine with Harissa and Vegetables

1.Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.

2.Heat the olive oil in a large heavy-bottomed pot or tagine over medium-high heat.

3.Add the chicken thighs and brown them for about 4-5 minutes on each side until golden. Remove the chicken and set aside.

4.In the same pot, reduce heat to medium and add the sliced onion. Sauté for 5 minutes until softened and translucent.

5.Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to avoid burning.

6.Stir in the harissa paste, honey, ground cumin, coriander, cinnamon, smoked paprika, and turmeric. Cook the spice mixture with the onions and garlic for 2 minutes, stirring constantly to release the aromas.

7.Add the sliced red and yellow bell peppers to the pot and stir to coat them evenly with the spice mixture.

8.Return the browned chicken thighs to the pot, nestling them among the vegetables.

9.Pour in the chicken broth and lemon juice, scraping the bottom of the pot gently to deglaze and incorporate any browned bits.

10.Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot with a lid.

11.Let the tagine cook slowly for 45-50 minutes, or until the chicken is tender and cooked through, and the sauce has thickened slightly.

12.Taste the sauce and adjust seasoning with additional salt or harissa if desired.

13.To serve, spoon the chicken and vegetables onto warm plates or a serving dish, spooning over the sauce.

14.Garnish with chopped fresh cilantro and toasted slivered almonds if using for added texture and flavor.