Moroccan Tagine

During the coronavirus quarantine, we had a Murray family cook-off. Luke made this recipe from Morocco. Rating: 10/10.

Ingredients:

• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon saffron
• 1/4 teaspoon ground cinnamon
• 1 lemon
• 5 cloves of garlic, minced
  • 5 bone-in, skin-on chicken breasts trimmed of fat and excess skin
• Salt and ground pepper
• 1 tablespoon of olive oil
• 1 large yellow onion, halved and cut into 1/4 in. thick slices
• 2 tablespoons all-purpose flour
• 1-3/4 cups of chicken broth
• 2 tablespoons of honey
• 2 large or 3 medium carrots, peeled and cut crosswise 1/2 inch thick
• Grape tomatoes
• 2 tablespoons chopped fresh cilantro leaves
• Garbanzo beans

Instructions:

• Combine spices in a small bowl
• Mix well and set aside
• Zest the lemon. combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
• Season both sides of the chicken with 2 teaspoons of salt and 1/2 teaspoon pepper.
• Heat the oil in a large dutch oven or heavy-bottomed pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes.
• Using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more.
• Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard.
• Pour off and discard all but 1 tablespoon of fat from the pan, reduce the heat to medium, and add the onion.
• Cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water if the pan gets too dark).
• Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour.
• Cook, stirring constantly, until fragrant, about 30 seconds.
• Stir in the broth, honey, remaining lemon zest, and 1/4 teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.
• Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
• Scatter carrots around the chicken, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
• Add garbanzo beans, garlic-zest mixture, cilantro, and 1 tablespoon of the lemon juice.
• Stir to combine and adjust seasoning with salt, pepper, and more lemon juice, if desired.
• Serve over couscous and scatter tomatoes on top.