Moroccan Chicken Tagine

In a small bowl, combine the spice mix.

In a medium bowl, coat the chicken thighs in about 80% of the spice mix, leaving some for the vegetables later. Massage into the chicken until fully coated.

Heat a Dutch oven, a tagine or large pan with a lid over medium heat.

Sear the chicken for 2 minutes on each side to get a nice crisp on both sides (chicken won’t be fully cooked at this point). Remove from the pan, set aside, then add white onion and 2 cloves of minced garlic to the same pan.

Add eggplant and carrots. Season with the remaining spice mix and saute for 5-6 minutes. Stir in the chickpeas, parsley and olives and add the chicken thighs back on top. Pour the chicken broth and the juice of the lemon over top. Cover and let simmer over low/medium heat for 30 minutes.

Serve over couscous and top with fresh mint and parsley.