• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 3 tbsp Moroccan tagine spice
• 1 can (400g) chopped tomatoes
• 1 cup chicken broth
• 1 tablespoon honey
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh coriander, chopped, for garnish

• Preheat your oven to 180°C (350°F).
• Season the chicken thighs with salt and pepper.
• Heat the olive oil in a large oven-safe frying pan or casserole dish over medium-high heat. Add the chicken thighs, skin-side down, and cook for about 4-5 minutes until browned and crispy. Flip the chicken and cook for an additional 2-3 minutes. Remove the chicken from the pan and set In the same pan, add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
• In a small bowl add the Moroccan spice mixture to the pan and stir for 1 minutes to toast the spice and release the flavours.
• Pour in the chopped tomatoes and chicken broth, then add the honey, lemon zest, and lemon juice. Stir well to combine everything. Season with salt and pepper to taste.
• Return the chicken thighs to the pant, placing them skin-side up on top of the sauce. Spoon some of the sauce over the chicken.
• Transfer the pan to the preheated oven and bake for about 30-35 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
• Once cooked, remove the pan from the oven and let it rest for a few minutes. Sprinkle fresh coriander over the top as a garnish.
• Serve the Moroccan chicken thighs with couscous, rice, or crusty bread, and enjoy!

Note: Adjust the spice levels and seasonings according to your taste preferences.