Moroccan Chicken Tagine

Halve the yellow onion and cut into ¼-inch-thick slices

Peel the carrots and cut crosswise into ½-inch-thick coins

Pit and halve the green olives

Combine the spices (paprika, cumin, cayenne, ginger, coriander, and cinnamon) in a small bowl and set aside

Zest the lemon

Combine 1 teaspoon of the lemon zest with 1 minced garlic clove and set aside

Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper

Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke

Brown the chicken pieces skin side down in a single layer until deep golden

Flip the chicken pieces over and brown the other side

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, add the onion, and cook, stirring occasionally, until browned at the edges but still retaining their shape (add a few tablespoons of water now and then if the pan gets too dark)

Add the remaining minced garlic and cook, stirring, until fragrant

Add the spices and flour and cook, stirring constantly, until fragrant

Stir in the broth, honey, remaining lemon zest, and ¼ 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

Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp

Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice

Taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired

Serve with couscous