Chicken Tagine Recipe with Green Olives | Cruise Scoop

Ingredients

• 2 teaspoons ground ginger
• 2 teaspoons ground cumin
• 2 teaspoons turmeric
• 2 teaspoons cayenne pepper
• 2 teaspoons ras el hanout
• 2 tablespoons butter
• 8 cloves garlic, peeled and sliced thinly
• 2 whole onions, sliced thinly
• ¼ cup saffron water
• 4 chicken breasts, skin on and bone in, halved through center
• 4 chicken thighs, skin on and bone in
• 1/2 preserved lemon peel, julienne sliced
• 1 cup green brined olives
• ¼ cup cilantro leaves, picked
• 2 tablespoons paper-thin sliced almonds