Moroccan Chicken and Chickpea Tagine

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until 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, turmeric powder, and cayenne pepper (if using). Cook for 1 minute until fragrant.

Return the browned chicken to the pot. Add diced tomatoes (undrained), rinsed and drained chickpeas, chicken broth, 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 tender.

Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.

Serve hot with couscous or rice.