Chicken Tagine with Saffron and Mint | America's Test Kitchen

Ingredients

• 1/4 teaspoon saffron threads, crumbled
• 5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
• 1 1/4 teaspoons sweet paprika
• 3 orange zest strips (each 2 inches long)
• 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
• 1/2 cup Moroccan oil-cured olives, pitted
• 2 tablespoons minced fresh mint leaves
• 1/3 cup fresh squeezed orange juice