Spiced Chicken Tagine

Slice the onions thinly and crush the garlic cloves.

Cut the carrots into rounds and dice the zucchini and bell pepper.

In a large bowl, toss the chicken thighs with cumin, turmeric, cinnamon, salt, and pepper. Let sit for at least 30 minutes.

Heat olive oil in a tagine pot or large skillet. Add the onions and sauté until translucent, then add the garlic and spices, stirring for 1–2 minutes.

Add the carrots, zucchini, and bell pepper to the pot, stirring to coat. Arrange the marinated chicken on top.

Pour in the crushed tomatoes and water, bringing to a boil before reducing the heat.

Cover the pot and let it simmer for 45 minutes to 1 hour, stirring occasionally and adding water if necessary.

Just before serving, sprinkle fresh cilantro over the top.