Persian-Spiced Chicken and Potato 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.

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

Stir in the diced tomatoes (undrained) and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.

Return the browned chicken to the pot. Add the cubed potatoes, salt, and black pepper. Stir gently to combine.

Reduce the heat to low, cover the pot, and simmer 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 herbs like parsley or cilantro.