I call this a chicken tagine dish because it traditionally would be cooked in the conical ceramic tagine.
I have adapted it so you can make it in any pot that will fit the ingredients and have added a crock pot version as well. The recipe blends the spices of Morocco (cumin, ginger, turmeric, cinnamon) with a New England twist (molasses). Don’t let the long list of ingredients fool you, it’s mostly spices and the prepping should take about 20 minutes. Because liquid is released from the vegetables while cooking, the end result is more of a stew and is great served on rice.
Get the Recipe: Chicken Tagine with Lemons and Olives