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Chicken Tagine

Name: Chicken Tagine
Yield: Serves 6 to 8
Cuisine: Africa & Middle-East, African
Ingredients: 1 1/2 pounds, boneless, skinless chicken breasts, trimmed (about 4 medium breasts); 1 1/2 pounds, boneless, skinless chicken thighs, trimmed (about 6 medium thighs); 1/2 cup, unbleached all-purpose flour; 5 tablespoons, olive oil; 2 , large onions, halved and sliced 1/4 inch thick; 4 , strips lemon zest (2-inch-long), from 2 lemons; 8 medium cloves, garlic, minced or pressed through a garlic press (about 8 teaspoons); 2 1/2 teaspoons, sweet paprika; 1 teaspoon, ground cumin; 1/2 teaspoon, ground ginger; 1/2 teaspoon, ground coriander; 1/2 teaspoon, ground cinnamon; 1/4 teaspoon, cayenne pepper; 4 cups, low-sodium chicken broth; 2 tablespoons, honey; 1 pound, carrots (about 6 medium), peeled and sliced 1/2 inch thick; 2 cups, Greek cracked green olives, pitted and halved; 1 cup, dried apricots, chopped; , Water, as needed for reheating; 6 tablespoons, fresh lemon juice (for serving); 2 medium cloves, garlic, mashed to a fine paste (for serving); 1/2 teaspoon, grated lemon zest (for serving); 1/4 cup, minced fresh cilantro leaves (for serving)

This tagine recipe allows the briny bite of olives and clarifying tartness of lemon to bring out the best in the chicken and spices.

SERVES6 to 8

WHY THIS RECIPE WORKS

Instead of the traditional earthenware pot and low-and-slow cooking method, we used a Dutch oven on the stovetop to braise the chicken and build the sauce for our version of a chicken tagine. Warm spices, sweet carrots and apricots, sour le...

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