Quantities Ingredients
1 1/4 tsp.
|
Sweet paprika
|
1/2 tsp.
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Ground cumin
|
1/4 tsp.
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Cayenne
|
1/4 tsp.
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Ground ginger
|
1/4 tsp.
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Ground coriander
|
1/4 tsp.
|
Ground cinnamon
|
3 strips
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Lemon zest (each about 2 inches by 3/4 inch)
|
| 3 Tbsp. | Juice from 1 to 2 lemons |
5
|
Medium garlic cloves, minced or pressed through garlic press (about 5 tsp.)
|
1
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Whole chicken (3 ½ - 4 lbs.), cut into 8 pieces (4 breast pieces, 2 thighs, 2 drumsticks, wings reserved for another use) trimmed of excess fat
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Table salt and ground black pepper
| |
1 Tbsp.
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Olive oil
|
1
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Large onion, halved and cut into 1/4 inch slices (about 3 cups)
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1 3/4 c.
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Low-sodium chicken broth
|
1 Tbsp.
|
Honey
|
2
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Medium Carrots, peeled and cut crosswise into 1/2 inch coins, very large pieces cut into half-moons (about 2 cups)
|
1 c.
|
Greek cracked green olives, pitted and halved
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2 Tbsp.
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Chopped fresh cilantro leaves
|
Preparation Procedures:
1. Combine spices in small bowl and set aside. Mince 1 strip lemon zest, combine with 1 teaspoon minced garlic and mince together until reduced to a fine paste, set aside.
2. Season both sides of chicken pieces liberally with salt and pepper. Heat oil in large heavy bottomed Dutch oven over medium-high heat until beginning to smoke. Brown chicken pieces skin side down in single layer until deep golden, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 4 minutes more. Transfer chicken to large plate; when cool enough to handle, peel off skin and discard. Pour off and discard all but 1 tablespoon fat from pot.
3. Add onion and 2 remaining lemon zest strips to pot and cook, stirring occasionally until onions have browned at edges but still retain shape, 5 to 7 minutes (add 1 tablespoon 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, 45 seconds to 1 minute. Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits. Add thighs and drumsticks, reduce heat to medium and simmer for 5 minutes.
4. Add carrots and breast pieces (with any accumulated juices) to pot, arranging breast pieces in single layer on top of carrots. Cover, reduce heat to medium-low and simmer until instant-read thermometer inserted into thickest part of breast registers 160 degrees, 10 to 15 minutes.
5. Transfer chicken to plate or brown and tent with foil. Add olives to pot; increase heat to medium-high and simmer until liquid has thickened slightly and carrots are tender, 4 to 6 minutes. Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice. Stir to combine and adjust seasoning with salt and pepper. Serve immediately.
Yield: Serves 4