Chicken Tagine with Dried Cranberries

In a large glass or ceramic bowl, whisk together the lemon juice, 2 tablespoons of olive oil, salt, cinnamon, ginger, and pepper. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 2 hours, or preferably overnight. (Prep Time: 5 minutes, Marinating Time: 2+ hours)

When ready to cook, line the bottom of the tagine with the sliced carrots. This will prevent the chicken from sticking and add a layer of sweetness. (Prep Time: 5 minutes)

Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium heat. Brown half of the chicken pieces, skin-side down, for 5-7 minutes until golden brown. Flip and brown the other side for another 3-5 minutes. Remove from the skillet and arrange on top of the carrots in the tagine. Repeat with the remaining chicken pieces. (Cook Time: 20 minutes)

Add the sliced onion to the same skillet and sauté over medium-high heat until softened, about 5 minutes. Reduce the heat to medium, add the minced garlic, and sauté for 30 seconds until fragrant. Stir in the sliced potatoes and sauté for 1-2 minutes. Add the chopped tomatoes, bell pepper, dried cranberries, and parsley. Stir well and cook until the mixture is heated through and bubbly. Sprinkle the chicken bouillon granules over the mixture while it cooks. (Cook Time: 15 minutes)

Pour the vegetable mixture over the chicken and carrots in the tagine. Drizzle the remaining olive oil over the top. Pour the white wine over the top. Cover the tagine tightly. (Prep Time: 5 minutes)

Place the tagine over low heat, ensuring that any open flames do not directly touch the bottom of the pot. Cook for approximately 1 hour, or until the potatoes are soft and the chicken is cooked through and no longer pink in the center. (Cook Time: 1 hour)

Turn off the heat and let the tagine sit, covered, for 10 minutes before serving to allow the flavors to meld. (Rest Time: 10 minutes)