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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.

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