Ingredients:

For the Chicken Marinade:

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

Salt and black pepper, to taste

For the Tagine:

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

1 teaspoon ground ginger

1 teaspoon ground paprika

1 cup chicken broth

1/2 cup green olives, pitted

1/2 cup dried apricots, halved

1 lb (about 450g) baby potatoes, halved

Fresh cilantro, chopped (for garnish)

Toasted slivered almonds (for garnish)

Instructions:

1. Marinate the Chicken:

In a bowl, combine olive oil, ground cumin, ground coriander, smoked paprika, salt, and black pepper.

Rub the chicken thighs with the marinade, ensuring they are well coated. Allow them to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.

2. Sear the Chicken:

In a tagine or a large, heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat.

Sear the marinated chicken thighs, skin side down, until golden brown. Flip and sear the other side. Remove the chicken from the tagine and set aside.

3. Sauté Aromatics:

In the same tagine or skillet, add finely chopped onions and minced garlic. Sauté until softened.

4. Add Spices:

Stir in ground cinnamon, ground turmeric, ground ginger, and ground paprika. Cook for an additional 1-2 minutes to toast the spices.

5. Deglaze and Simmer:

Pour in chicken broth to deglaze the pan, scraping up any browned bits. Return the seared chicken to the tagine.

Add halved baby potatoes, green olives, and dried apricots. Cover and simmer on low heat for about 30-40 minutes or until the chicken is cooked through and the potatoes are tender.

6. Garnish:

Garnish the chicken tagine with fresh chopped cilantro and toasted slivered almonds just before serving.

7. Serve:

Serve the Michelin-star chicken tagine with potatoes directly from the tagine or transfer to a serving dish. Pair it with couscous or crusty bread for a complete meal.

Optional Tips:

For an extra touch of luxury, drizzle a bit of high-quality olive oil over the finished dish just before serving.

Consider adding a pinch of saffron threads to the broth for a subtle floral note.

This chicken tagine with potatoes is a balance of spices, textures, and flavors, creating a dish that is not only visually appealing but also rich and satisfying. Enjoy your culinary masterpiece!