1¼ teaspoons sweet paprika

½ teaspoon ground cumin

¼ teaspoon cayenne pepper

½ teaspoon ground ginger

¼ teaspoon ground coriander

¼ teaspoon ground cinnamon

3 strips lemon zest (each about 2 inches by ¾ inch)

3 tablespoons fresh lemon juice, from 1 to 2 lemons

5 medium cloves garlic, minced  (about 5 teaspoons)

1 whole chicken (3½  to 4 pounds) cut in pieces

1 tablespoon olive oil

1 large onion, halved and cut into slices (about 3 cups)

1¾ cups chicken broth

1 tablespoon honey

2 cups carrots, peeled and cut crosswise into ½-inch-thick circles

1 cup Greek cracked green olives, pitted and halved

2 tablespoons chopped fresh cilantro leaves

 

1.      Combine spices in small bowl and set aside.

2.      Mince 1 strip lemon zest, combine with 1 teaspoon minced garlic and mince together until reduced to fine paste.

3.      Season both sides of chicken pieces with salt and pepper. Heat oil in large iron Dutch oven over medium-high heat until beginning to smoke. Brown chicken pieces skin side down in single layer until deep golden. 

4.      Pour off and discard all but 1 tablespoon fat from pot.  Add onion and 2 remaining lemon zest strips to pot and cook to brown.

5.      Add remaining 4 teaspoons garlic and cook, stirring, until fragrant, about 30 seconds.

6.      Add spices and cook, stirring constantly for 45 seconds to 1 minute.

7.      Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits. Add thighs and drumsticks.  Then reduce heat and simmer for 5 minutes.

8.      Add carrots and breast pieces (with any accumulated juices) to pot, arranging breast pieces in single layer on top of carrots.

9.      Cover and reduce heat to medium-low for about 15 minutes.

10.  Transfer chicken to plate or bowl and tent with foil.

11.   Add olives to pot; increase heat to medium-high and simmer until liquid has thickened slightly and carrots are tender, 4 to 6 minutes.

12.   Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice.