Chicken Tagine with Moroccan Cous Cous
1 1/4 t paprika
1/2 t ground cumin and ground ginger
1/4 t cayenne, coriander, cinnamon
3 strips Lemon Zest (2” x 3/4”)
3 T Fresh lemon juice
5 cloves Garlic, minced
4-6 Dark meat pieces
1 T Neutral Oil
1 C Onion, sliced
2 C Chicken Stock
1 T Honey
2 Carrots, cut into 1/2” thick half moons
1 C Olives, halved
2 T Fresh Cilantro
Combine spices in small bowl and set aside. Mince 1 strip lemon zest; com-bine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside.
Season both sides of chicken pieces liberally with salt and pepper. Heat oil in medium sauce pot over medium-high heat until beginning to smoke. Sear both sides of chicken pieces skin side down in single layer until deep golden. Transfer chicken to large plate and cover to keep warm. Pour off and discard all but 1 tablespoon fat from pot.
Add onion and 2 remaining lemon zest strips to pot and cook, stirring occa-sionally, until onions have browned at edges but still retain shape, (add 1 ta-blespoon water if pan gets too dark). Add remaining 4 teaspoons garlic and cook, stirring, until fragrant, about 30 seconds. Add spices and cook, stirring constantly, until darkened and very fragrant. Stir in stock and honey, scraping bottom of pot with wooden spoon to loosen browned bits. Add chicken with all juices, reduce heat to medium, and simmer for 5 minutes.
Add carrots and olives and simmer until liquid has thickened and carrots are tender. Add garlic-zest mixture, cilantro, and lemon juice to taste. adjust sea-soning with salt and pepper and serve over cous cous.