Moroccan Chicken (Tagine) - Atk - cooking recipe

Ingredients

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

Preparation

Combine spices and set aside.
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.
Season chicken liberally with salt and pepper.
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.
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).
Add remaining 4 teaspoons minced garlic, cook until fragrant, 30 seconds.
Add spices and cook, stirring constantly, 1 minute; stir in broth and honey, scraping bottom of pot to loosen the browned bits.
Remove skin from chicken; if using both white and dark meat, add the dark meat first and simmer 5 minutes, over medium heat.
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.
Transfer chicken to a plate or bowl and tent with foil.
To the pot add olives, increase heat to medium high and cook until slightly thickened, 4 to 6 minutes.
Return chicken to the pot, add garlic/lemon paste, cilantro, and lemon juice; stir and adjust seasonings with salt and pepper as needed.
Serve immediately.