For the Moroccan Chicken

• • 1.5 to 2 lbs bone-in, skin-on chicken thighs or drumsticks

• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 large carrot, sliced
• 1 cup small baby potatoes or fingerling potatoes, halved
• 1/2 cup dried apricots or dates, chopped

For the Spice Mix

• • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric

• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground paprika
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)

For the Braising Liquid

• 1/2 cup chicken broth or water
• 1/2 cup tomato puree or crushed tomatoes
• 1 tablespoon honey (or more to taste)
• 1 preserved lemon, rinsed and sliced (optional, but adds authentic flavor)
• Fresh cilantro or parsley for garnish

Optional Add-Ins

• 1/4 cup green olives, pitted
• 1/2 teaspoon saffron threads for a subtle, earthy flavor
• Additional root vegetables, like parsnips or sweet potatoes

For Serving

• Couscous, rice, or crusty bread
• Extra cilantro or parsley, chopped