Chicken Tagine with Olives, Cilantro and Lemons Recipe
Active time: 30 minutes
Total time: 1 hour 45 minutes
Preheat oven to 375°. In a large bowl, toss chicken with lemon, onion, olives, ¾ cup cilantro, oil, honey, cumin, paprika, salt, turmeric, pepper, cloves and bay leaves.
In a large Dutch oven or a heavy, ovenproof pot with a tight-fitting lid, stir together broth and orange juice. Arrange chicken, skin side down, and scatter onion-olive mixture over top. Cover and bake 40 minutes.
Increase oven temperature to 425°. Uncover, flip chicken, and gently stir. Continue baking, allowing liquid to reduce and chicken to turn deep golden brown, 30 to 45 minutes more. Remove and discard bay leaves. Scatter remaining ¼ cup cilantro over top and serve.