Moroccan Chicken Tagine with Preserved Lemon

Chop the onion and carrot into small pieces.

Mince the garlic cloves.

Cut the preserved lemon into quarters and remove the pulp.

Rinse and chop the cilantro.

Measure out the spices.

Heat olive oil in a tagine or large pot over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic, carrot, cumin, coriander, cinnamon, paprika, salt, and pepper, and cook for another 2 minutes.

Add the chicken thighs to the pot and brown them on all sides, about 5 minutes.

Pour in the chicken broth and add the preserved lemon quarters.

Bring to a simmer, then reduce the heat to low and cover the pot.

Cook for 30-35 minutes until the chicken is tender.

Garnish with chopped cilantro and toasted almonds before serving.