Moroccan Chicken Tagine

This is a new style recipe for me.

It looks very appetizing! I love the

spice combination.

I love how it's really not that 

much work! I will definitely

be giving it a try, how about you?

Serves 4-6

What you'll need:

1tsp paprika

1tsp ground cumin

1/4tsp cayenne pepper

1/2tsp ground ginger

1/2tsp ground coriander

1/4tsp ground cinnamon

1 lemon

5 cloves of garlic, minced

8 bone in, skin on chicken thighs

salt & pepper

1T evoo

1 onion, halved & cut into slices

2T flour

1-3/4c chicken broth

2T honey

2 large carrots, peeled cut

crosswise

1/2c greek cracked olives

pitted and halved

2T fresh chopped cilantro

How to make:

Combine all the spices in a small

bowl and set aside.

Zest the lemon, combine 1tsp

of lemon zest with 1 minced

garlic clove; set aside.

Season both sides of chicken

pieces with 2tsp of salt 

1/2tsp of pepper.

Heat the oil in a large heavy bottom

pan or dutch oven on medium 

to high heat, until it starts to smoke.

Brown the chicken pieces skin

side down in a single layer

until deep golden, about 5 min

each side. Use tongs to flip

the chicken and brown the

other side. Transfer the chicken

to a large plate; when cool enough

to handle, peel off the skin 

and discard. Pour off and 

discard all but 1T of fat from

the pan.

Reduce the heat to medium. Add the

onion and cook, stirring occasionally

until they have browned. Add the

remaining minced garlic and cook

stirring until fragrant about 

30 seconds. Add the spices 

and flour, stirring constantly

until fragrant about 30 sec.

Stir in the broth, honey & 

remaining lemon zest & 1/4tsp 

of salt. Scrape the bottom of the

pan with a wooden spoon to loosen

any browned bits. Add the chicken

with any juices accumulated 

back in and reduce the heat

to medium low, cover and 

simmer for 10 min.

Add the carrots, cover and 

simmer until chicken is cooked

through and the carrots are

crisp, about 10 more min.

Stir in olives, reserved lemon zest

garlic mixture, cilantro and

1T of the lemon juice. Add salt

 and pepper if desired.

This recipe pairs with 

couscous or french green beans

with shallots.