Name: Chicken Tagine with Onions, Honey, and Mint
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Makes 4 to 6 servings
Ingredients: 3 tablespoons fresh chopped mint; 1 tablespoon fresh grated ginger; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon paprika; 1 teaspoon sea salt; ½ teaspoon crushed red pepper flakes; 1 (4-pound) chicken, cut into 8 pieces; 2 tablespoons olive oil; 2 tablespoons butter; 6 garlic cloves, smashed; 4 fresh mint sprigs; 4 fresh thyme sprigs; 1 ½ cups chicken broth; 1 red onion, thinly sliced; ¾ cup orange juice; ¼ cup honey; 1 lemon, quartered; Garnishes: fresh chopped mint, 1/2 cup slivered almonds, toasted

Directions

Step 1
Combine first 7 ingredients in a large bowl. Add chicken, turning to coat.

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Step 2
Heat oil and butter in a tagine or Dutch oven over medium heat. Add chicken, skin side down, and cook 4 to 5 minutes per side or until golden brown. (Cook in batches, if necessary.) Transfer to a plate.
Step 3
Add garlic to pan, and sauté about 1 minute. Add mint, thyme, broth, chicken, and any juices that drained onto plate. Cover, reduce heat to low, and simmer 30 to 35 minutes or until chicken is tender.
Step 4
Bring onion and next 3 ingredients to a simmer in a separate saucepan over low heat; cook 8 to 10 minutes or until lemon becomes soft and liquid thickens. Discard herb sprigs; pour glaze over chicken, and garnish, if desired.

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Ingredients

Directions