Moroccan Style Chicken Tagine

This recipe is particularly special to me as it was introduced to me by my granny in Scotland. This meal was what sparked my love for cooking delicious and nutritious food. The way my Grany described every intricate detail that goes into this recipe was fascinating to me. It definitely is the most significant dish I have ever cooked. The flavors of this meal come together perfectly! The saffron is what completes this one, as it not only gives it a savory taste but also gives the meal its vibrant color. Pairing this with any root vegetable and cous cous is perfect if you want to impress.

Ingredients:

• 4-6 boneless skinless chicken thighs

• 2 tbsp olive oil

• 1 tbsp butter

• 3 cloves garlic minced

• 1 tsp ginger minced

• 1 shallot diced

• 1/4 cup parsley

• 1/4 cup chopped mushrooms

• 1 cup water w/ pinch of saffron

• Optional - Juice of 1 lemon

Chicken Rub:

• 1 tsp paprika

• 1/2 tsp garlic powder

• 1/2 tsp ground ginger

• 1/2 tsp ground cumin

• 1 tsp rosemary

• 1 tsp olive oil

Instructions:

1. Rub the chicken thighs with seasonings and olive oil

2. Heat olive oil in a pan over medium/high heat. Add the chicken and sear on both sides or about 3-4 minutes each side. Remove from pan and set aside

3. In the same pan, reduce to medium heat and add butter

4. Once the butter is melted, add shallot, garlic, and ginger and saute until translucent

5. Add the water and saffron and bring to a boil. Then add the chicken back into the pan and reduce the heat to low. (Optional: add the juice of 1 lemon)

6. Garnish with mushrooms and parsley and cook until the liquid is reduced into a sauce

7. Finally, top with more parsley and enjoy!