Egyptian Chicken and Potato Tagine

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and sear until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.

Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, ground cumin, ground coriander, and turmeric powder, cooking for 1 minute until fragrant.

Return the seared chicken to the pot. Add diced tomatoes (undrained), chicken broth, cubed potatoes, salt, and black pepper. Stir to combine.

Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.

Stir occasionally to prevent sticking and ensure even cooking. If the sauce becomes too thick, add a splash more chicken broth or water.

Taste and adjust seasonings as needed.

Garnish with fresh chopped parsley before serving.