Chicken Tagine with Saffron and Mint

Name: Chicken Tagine with Saffron and Mint
Yield: Serves 4 to 6
Cuisine: Africa & Middle-East, African
Ingredients: 1/4 teaspoon, saffron threads, crumbled; 5 , medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons); 1 1/4 teaspoons, sweet paprika; 3 , orange zest strips (each 2 inches long); 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; 1/2 cup, Moroccan oil-cured olives, pitted; 2 tablespoons, minced fresh mint leaves; 1/3 cup, fresh squeezed orange juice

Main Courses
Africa & Middle-East
African
Fruits & Vegetables
Poultry
Vegetables
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

TIME 1½ to 2 hours

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