Mediterranean Chicken and Olive Tagine

Pat the chicken thighs dry and season them with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add chicken and sear for 3-4 minutes per side until lightly browned. Remove chicken from the pot and set aside.

Reduce heat to medium. Add chopped onion to the pot and cook for 5-7 minutes until softened and translucent. Add minced garlic, ground cumin, ground coriander, and turmeric powder, cooking for 1 minute more until fragrant.

Stir in the diced tomatoes (undrained), chicken broth, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.

Return the seared chicken to the pot. Reduce heat to low, cover, and simmer for 25 minutes, or until the chicken is cooked through and tender.

Stir in the halved Kalamata olives and cook for an additional 5 minutes, uncovered, to allow the flavors to meld.

Garnish with fresh chopped parsley before serving. Serve hot with couscous or crusty bread.