Chicken Tagine with Dried Figs and Honey

Name: Chicken Tagine with Dried Figs and Honey
Cuisine: Africa & Middle-East, African
Ingredients: 5 , medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons); 1 1/4 teaspoons, sweet paprika; 1/2 teaspoon, ground cumin; 1/4 teaspoon, ground ginger; 1/4 teaspoon, ground coriander; 1/4 teaspoon, ground cinnamon; 1/8 to 1/4 teaspoon, cayenne pepper; 3 , strips lemon zest (each 2 inches long) from 1 to 2 lemons; 2 tablespoons, honey; 4 pounds, bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed; , Salt and ground black pepper; 2 tablespoons, olive oil, plus more as needed; 1 , large onion, halved and sliced 1/4-inch thick; 2 , medium carrots, peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 2 cups); 2 cups, low-sodium chicken broth; 1 cup, dried Turkish figs, stemmed and quartered (see note); 2 tablespoons, minced fresh cilantro leaves; 3 tablespoons, fresh lemon juice from 1 to 2 lemons

Main Courses
Africa & Middle-East
African
Poultry
Chicken

Tagines—warmly spiced, deeply flavored stews slow-cooked in earthenware vessels of the same name—are a Berber specialty popular in several North African countries. We wanted to make a version using more common Western cookware.

SERVES 4 to 6

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