Fragrant Moroccan Chicken and Saffron Rice Tagine

1.Season the chicken pieces generously with salt and pepper. Heat the olive oil in a large tagine or heavy-bottomed pot (like a Dutch oven) over medium-high heat.

2.Sear the chicken in batches until browned on all sides, about 3-4 minutes per side. Remove the chicken and set aside.

3.Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.

4.Stir in the cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook the spices for 30 seconds, stirring constantly, until aromatic.

5.Return the chicken to the pot. Pour in the chicken broth and lemon juice. Add the cilantro, parsley, olives, and dried apricots.

6.Bring the mixture to a simmer, then cover the tagine or pot tightly. Reduce the heat to low and cook for 45-60 minutes, or until the chicken is fork-tender and cooked through.

7.While the chicken cooks, prepare the rice: Heat the oil or butter in a medium saucepan over medium heat. Add the rinsed rice and toast for 1-2 minutes.

8.Pour in the 2 1/2 cups of broth or water, the steeped saffron water (including the threads), and salt. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 15-18 minutes, or until all liquid is absorbed.

9.Remove the rice from the heat and let it stand, covered, for 5 minutes. Fluff gently with a fork.

10.To serve, spoon the saffron rice onto a large platter. Arrange the tender chicken pieces and the sauce/vegetables from the tagine over the rice. Garnish generously with toasted slivered almonds and fresh chopped parsley.