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)

Main Courses
Africa & Middle-East
African
Poultry
Chicken
Stews

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

SERVES 6 to 8

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