Chicken Tagine with Dried Figs and Honey | America's Test Kitchen

Ingredients

• 5 medium garlic cloves , minced or pressed through a garlic press (about 5 teaspoons)
• 1 1/4 teaspoons sweet paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/8 to 1/4 teaspoon cayenne pepper
• 3 strips lemon zest (each 2 inches long) from 1 to 2 lemons
• 2 tablespoons honey
• 4 pounds bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
• Salt and ground black pepper
• 2 tablespoons olive oil , plus more as needed
• 1 large onion , halved and sliced 1/4-inch thick
• 2 medium carrots , peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 2 cups)
• 2 cups low-sodium chicken broth
• 1 cup dried Turkish figs , stemmed and quartered (see note)
• 2 tablespoons minced fresh cilantro leaves
• 3 tablespoons fresh lemon juice from 1 to 2 lemons