Moroccan Chicken Tagine with Olives and Lemon (Djej Emshmel)

Name: Moroccan Chicken Tagine with Olives and Lemon (Djej Emshmel)
Yield: Serves 4
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, cayenne pepper; 1/4 teaspoon, ground ginger; 1/4 teaspoon, ground coriander; 1/4 teaspoon, ground cinnamon; 3 (2-inch-long) strips, lemon zest from 1 to 2 lemons (see illustration below); 4 pounds, bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs); , Salt and ground black pepper; 2 tablespoons, olive oil; 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 tablespoon, honey; 1 cup, Greek cracked green olives, rinsed, pitted, and halved; 2 tablespoons, chopped fresh cilantro leaves; 3 tablespoons, juice from 1 to 2 lemons

Main Courses
Africa & Middle-East
African
Poultry
Chicken

This cornerstone of Moroccan cuisine, aromatic with spices, briny with olives, and bright with lemon, requires the strategic blending of ingredients already in the cupboard.

SERVES 4

Moroccan Chicken Tagine with Olives and Lemon (Djej Emshmel)

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