2 tablespoon olive oil

1 whole chicken breast with skin and wings
cut half and separate drumsticks

1 medium onion, sliced thin

1 teaspoon of saffron threads

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon cinnamon

2 lemons finely grated the lemon zest

1 1/2 teaspoons all-purpose flour

2 cups chicken broth

1/3 cup green olives, pitted and sliced thin

1 tablespoon honey
4 carrots ( clean and cut 2 inches long and in halves)

1/2 cup drained and rinsed canned chickpeas
8 pitted dated
Juice of one large lemon or Moroccan preserved lemons. ( will post recipe later, after I make them.

4 tablespoons chopped fresh coriander sprigs or parsley & cilantro for garnish

In a 3-quart heavy saucepan heat oil over moderately high heat until hot make sure it does not smoke.

Pat chicken dry and season with salt and pepper.
Cook chicken, skin side down, until skin is deep golden brown.

Transfer chicken to a plate and reduce heat to moderate.

Add to pan :
1 tablesoon of olive oil Add onion & saffron to pan and cook, stirring, until softened.

Add cumin, paprika, cinnamon, zest, and flour and cook, stirring, 1 minute.
Stir in broth, olives and honey.

Return semi cooked chicken to pan and simmer, uncovered, 8 minutes.

Add carrots ( clean and cut 2 inches long and in halves ) cook for 15 minutes. Check so see if chicken is tender. Add pitted dates.

Transfer chicken to a Tagine pot* ( a Moroccan earthware cone shape pot ) or a platter. Add chick peas to sauce.
Simmer sauce 3 minutes and season with salt and pepper.
Arrange chicken in a tagine or platter & carrots,olives,dates etc,
Pour sauce over chicken and sprinkle with coriander, parsley or cilantro for garnish.

Tagine pot makes a great presentation, at the dinnertable. Serve with couscous or rice.

After dinner Moroccan Mint tea. See my recipes for Mint tea. (Will add recipe.)

*Tagine Pot "Tagine" or "tajine" means "stew" in Arabic, and originally referred to the tagine pot in which the dish was cooked in. The tagine pot is an earthenware pot, made entirely of heavy clay.
. The word "tagine" also came to refer to the dish as well, a type of stew, often spicy, consisting of meat, poultry, or fish that is slow-cooked or simmered for many hours in the tagine pot. Since this is a special method of cooking this type of stew by mixing and developing the spices and other ingredients together in a particular way. Presentation is nice.
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