Hearty Egyptian Spiced Chicken and Potato Tagine

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.

Add 1 pound of chicken thigh pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

Add 1 chopped medium onion to the pot and cook until softened, about 3-5 minutes. Stir in 2 minced garlic cloves, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/4 teaspoon turmeric powder, cooking for 1 minute until fragrant.

Return the chicken to the pot. Add 1 can of undrained diced tomatoes, 1 cup of chicken broth, 2 medium cubed potatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.

Bring the mixture to a simmer, then reduce the 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.

Serve hot, optionally garnished with fresh parsley or cilantro.