Moroccan Chicken Tagine with Olives and Lemon (Djej Emshmel)
For the original recipe and instructions, see “Moroccan Chicken Tagine with Olives and Lemon (Djej Emshmel)” at americastestkitchen.com
Ingredients
- GATHER YOUR INGREDIENTS
- 5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
- 1 ¼ teaspoons sweet paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground ginger
- ¼ teaspoon ground coriander
- ¼ 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
Recipe copyright
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