North African Spiced Chicken and Olive Tagine

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

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

Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, ground cumin, ground coriander, turmeric powder, and cayenne pepper, stirring constantly for 1 minute until fragrant.

Return the chicken to the pot. Pour in 1 cup of chicken broth and bring to a simmer. Cover the pot and reduce heat to low.

Simmer for 25 minutes, allowing the flavors to meld and the chicken to become tender.

Stir in the halved green olives and continue to simmer, uncovered, for another 10 minutes, or until the sauce has slightly thickened.

Garnish with 1/4 cup of fresh chopped cilantro before serving.