Moroccan Tagine with Chicken and Olives

Name: Moroccan Tagine with Chicken and Olives
Ingredients: 4 g / 2 teaspoons paprika; 2 g / 1 teaspoon ground cumin; 1 g / 1/2 teaspoon ground coriander; .5 g / 1/4 teaspoon ground cinnamon; .5 g / 1/4 teaspoon ground ginger; 15 g / 1 tablespoon kosher salt; 5 garlic cloves, smashed; 15 g / 1 tablespoon Fresh Plum Concentrate; 15 ml / 1 tablespoon extra-virgin olive oil; 1.4-1.8 kg / 3.5- 4 pounds bone-in, skin-on chicken pieces (drumsticks separated from thighs, breasts cut in half); 30 ml / 2 tablespoons extra-virgin olive oil; 1 large yellow onion, sliced; 4 thick strips of lemon zest; 2 carrots, sliced into 1/2-inch pieces; 480 ml / 2 cups chicken broth; 105 g / 2/3 cup pitted green olives; 70 g / 1/2 cup Diced Dried Plums; Lemon juice; Salt; 1890 m1 / 8 cups cooked couscous, for serving; 5 g / 1/2 cup cilantro sprigs, coarsely chopped; Lemon zest, for serving (optional)

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Marinate chicken in a spice blend of paprika, cumin, and cinnamon, then slow-cook it in a flavorful tagine with carrots, olives, and dried plums for a delicious, aromatic meal.

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Ingredients

4 g / 2 teaspoons paprika
2 g / 1 teaspoon ground cumin
1 g / 1/2 teaspoon ground coriander
.5 g / 1/4 teaspoon ground cinnamon
.5 g / 1/4 teaspoon ground ginger
15 g / 1 tablespoon kosher salt
5 garlic cloves, smashed
15 g / 1 tablespoon Fresh Plum Concentrate
15 ml / 1 tablespoon extra-virgin olive oil
1.4-1.8 kg / 3.5- 4 pounds bone-in, skin-on chicken pieces (drumsticks separated from thighs, breasts cut in half)
30 ml / 2 tablespoons extra-virgin olive oil
1 large yellow onion, sliced
4 thick strips of lemon zest
2 carrots, sliced into 1/2-inch pieces
480 ml / 2 cups chicken broth
105 g / 2/3 cup pitted green olives
70 g / 1/2 cup Diced Dried Plums
Lemon juice
Salt
1890 m1 / 8 cups cooked couscous, for serving
5 g / 1/2 cup cilantro sprigs, coarsely chopped
Lemon zest, for serving (optional)