Moroccan Chicken

Step 1: In a small bowl combine the spices (paprika - cinnamon) and set aside. Cut one lemon strip into mince and then add 1 teaspoon garlic and continue minced until mixture is reduced to a paste. Set aside.

Step 2: Season the chicken with salt and pepper.

Step 3: In a dutch oven heat the oil over medium high heat and after the oil is smoking add the chicken skin side down and cook for 5 minutes or until golden brown. Flip the chicken and brown the other side for another 5 minutes and then transfer the chicken to a plate. When cool enough to handle discard skin. Pour off all but 1 tablespoon fat from the pot.

Step 4: Add the onion and the 2 lemon zest strips to the pot and cook stirring occasionally for 5-10 minutes or until onion edges are browned -- you may need to add water (1 tablespoon at a time) if pan begins to burn. Add remaining garlic and cook for 30 seconds or until fragrant. Stir in reserved spice mixture and cook, stirring occasionally for about one minute or until fragrant. Stir in broth and honey. Add the drumsticks and thighs to pot; reduce heat to medium and simmer for 5 minutes.

Step 5: Stir in carrots and then add the breast pieces on top of the carrots; cover; reduce heat to medium low and simmer for 10-15 minutes -- chicken temp should be 175 degrees F.

Step 6: Transfer chicken to a plate and tent with aluminum foil.

Step 7: Stir olives into pot and increase heat to medium-high and simmer for about 5 minutes or until carrots are tender and liquid has thickened. Return chicken to pot along with the cilantro, lemon juice and reserved garlic mixture. Season with salt and pepper.