• 6 bone in, skin on chicken thighs
  • salt and pepper
  • 1/4 c AP flour
  • 3 tb vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne
  • 2 1/2 cups chicken broth
  • 1 tb honey
  • 1/2 lb carrots, cut in 1 inch pieces
  • 1 cp green olives
  • 1/2 c dried apricots

Pat chicken dry with paper towels. In a dish mix together flour with 1/2 tsp salt and 1/2 tsp pepper. Coat chicken with flour, shaking off excess.

Heat 2 tb vegetable oil in dutch oven until just smoking. Add chicken and cook until brown on all sides, 6 to 9 minutes. You may need to do this in batches depending on the size of your pot.

Add remaining 1 tb oil to the pot and add onion, lemon zest, 1 tsp salt, and cook until onions start to brown. While this is cooking, mix together chicken broth and honey until honey is disolved. Add in garlic, paprikas, cumin, coriander, cinnamon, and cayenne and cook for 30 seconds more. Add in broth and honey mixture, scraping up any brown bits.

Add browned chicken thighs and carrots. Bring to a simmer, cover, and cook until chicken is at 175 degrees F, about 15-20 minutes.

Stir in olives and apricots and cook for 5 minutes more.

Serve with couscous.