Chicken Tagine or Morrocan Chicken Stew

This is a dish from the Northern Africa region or Moroccan. I like the spices in this dish because it includes turmeric, ginger, and garlic, which is considered as very useful medicine in Asia. My recipe is not authentic tagine because I like to use leftover roasted chicken, but it does not compromise the dish. The tagine sauce is processed the same way as making Tagine except that the chicken will be placed into the sauce just to heat it through. This way of cooking will save quite a lot of time on a busy day. Some tagine recipes include dried apricots, adding sweetness to this dish. Others use some Garam Marsala and Indian spice. I created this recipe for my own taste based on the cooking tagine and the availability of the spices which I have in my kitchen, and it turns out delicious . I am very happy with the results. So here it is.

Ingredients:
12 oz roasted chicken, shredded
Tagine sauce:
2 tbs canola oil
4 garlic cloves, minced
1 knob fresh ginger, minced (about 2 tsp) 
1/4 tsp paprika
1/4 tsp ground cinnamon
1/4 tsp cumin
1/4 tsp turmeric
Pinch of saffron

One 14.5 oz. can stewed tomatoes, drained
1 cup green olives, sliced
1 white onion, chopped
2 cups chicken broth
2 tbs all-purpose flour
1/2 cup chopped parsley
Garnish with 1/2 cup cilantro 

Directions:
In a medium heavy pot, heat oil until simmering. Add onion, garlic, ginger, paprika, turmeric, cumin, and ground cinnamon with 1 tsp of salt and 1/4 tsp black pepper. Stir and cook for a couple minutes or until onion is softened and the spices are fragrant.

Stir in flour and cook for 1 more minute.

 Slowly whisk in broth, scrape out any brown bits, and also smooth out any lumps. Add tomatoes, olives, saffron and parsley and bring to boil.

Turn heat down and simmer for 15 minutes. Add chicken and heat it through.

Add  cilantro. Serve with rice.