Moroccan Chicken (tagine) - Atk

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/4 teaspoons sweet paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 3 slices lemon zest (2x3/4 inches)
• 3 tablespoons fresh lemon juice
• 5 garlic cloves, minced
• 3 1/2-4 lbs chicken, 8 pieces bone in
• kosher salt
• fresh ground black pepper
• 1 tablespoon olive oil
• 1 onion, thinly sliced into half moons (3 cups)
• 1 3/4 cups chicken broth
• 1 tablespoon honey
• 2 carrots, peeled and cut into 1/2 inch rounds
• 1 cup green olives (if you can get moroccan or use greek)
• 2 tablespoons fresh cilantro leaves, chopped

Recipe

• 1 combine spices and set aside.
• 2 mince one of the strips of lemon zest, then on your cutting board, add 1 teaspoon minced garlic and scrape and chop them together to form a paste; set aside.
• 3 season chicken liberally with salt and pepper.
• 4 heat oil in a dutch oven, over medium high heat, brown chicken on all sides until a deep golden color, about 10 minutes; remove and set aside.
• 5 pour off all but 1 tablespoon of the fat from the dutch oven; add onion and the remaining 2 strips of lemon zest; cook, stirring occasionally until onions begin to brown at the edges, about 5 to 7 minutes (add a tablespoon of water if the bottom of the pan gets too dark and looks like it will burn).
• 6 add remaining 4 teaspoons minced garlic, cook until fragrant, 30 seconds.
• 7 add spices and cook, stirring constantly, 1 minute; stir in broth and honey, scraping bottom of pot to loosen the browned bits.
• 8 remove skin from chicken; if using both and dark meat, add the dark meat first and simmer 5 minutes, over medium heat.
• 9 add carrots and breast meat (if using) on top, along with accumulated juices; cover and simmer, over medium low heat, until internal temperature reaches 160 degrees, 10 to 15 minutes.
• 10 transfer chicken to a plate or bowl and tent with foil.
• 11 to the pot add olives, increase heat to medium high and cook until slightly thickened, 4 to 6 minutes.
• 12 return chicken to the pot, add garlic/lemon paste, cilantro, and lemon juice; stir and adjust seasonings with salt and pepper as needed.
• 13 serve immediately.