Ingredients: 

• 4 bone-in, skin-on chicken thighs
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (400 g) diced tomatoes
• 1 cup chicken broth
• 2 tbsp (IheAzu) spice blend
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Brown Chicken: In a deep skillet or tagine, heat olive oil. Brown the chicken thighs on both sides.
2. Add Aromatics: Add onion and garlic; cook until soft.
3. Combine: Stir in the (IheAzu) blend and diced tomatoes, then pour in the chicken broth.
4. Simmer: Cover and cook on low heat for 25–30 minutes until the chicken is fully cooked.
5. Finish: Garnish with parsley and serve with couscous or flatbread.